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Creamed crab and mascarpone pappardelle with pancetta and peas 

    

This was a HUGE hit when I made this recipe yesterday. I had made something similar last year with adding crab and cream cheese and stuffing them inside some manicotti( recipe is also up) Such a great and super quick and easy recipe. 

1 can minced crab meat drained

6 oz Mascarpone cheese

1/2 cup frozen peas

1 medium onion chopped 

3 cloves garlic

1 tablespoon old bay seasoning

2 tablespoon smoked paprika 

1/4 cup chopped fresh parsley 

1 lb pappardelle of tagliatelle

1/2 cup cooked pancetta

1 3/4 cup milk or half and half 

2 tablespoons butter

2 tablespoons flour 

Salt and pepper

Freshly grated pecorino or Parmesan cheese

Cook pappardelle as directed salting the water before adding pasta to water.

Sprinkle pancetta in cooking sheet and cook in a 375 degree oven for 8 mins or till crispy. Remove and drain on a plate covered with some paper towels. 

While pasta is boiling, in a food processor, combine crab,mascarpone, onion, garlic and all above listed seasonings and pulse till combined but, not puréed. Add some salt and pepper and taste for seasoning. 

 In a large pot over med high heat add butter. Once melted and bubbling whisk in flour. Cook flour out for 30 secs. Whisk in milk and lower heat to med. once thickened add crab mix and whisk in a little at time till all crab mix is combined with sauce and again adding salt and pepper and tasting for seasoning .  Add pasta and frozen peas to sauce and fully mix and then serve on a large platter by adding some cooked pancetta, chopped parsley and pecorino on top. 

Cooking time: approx 12 mins

Serves 4 to 6 peeps

EDV

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About wickeddeliciouskate

Avid Recipe writer, cook, Wife and mom of 2 beautiful girls. Writing recipes for any and "all" diets has become a obsessive passion of mine. I am a home-trained cook who was taught very early by my wonderful mother. I wish to full-fill "her" dream and now mine of writing my very own cookbook someday. The passion and inspiration that cooking and writing recipes ( for me) is like no other. It's what I live for and love to do. It's like a high that I would never want to come down from.

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