Ingredients:

  • 12 oz (340g) fettuccine pasta
  • Salt (for pasta water)
  • 1 tablespoon (15ml) olive oil
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese
  • 1 tablespoon (15g) unsalted butter
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 8 oz (225g) lump crab meat, picked over for shells
  • 2 tablespoons (30ml) fresh lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil a large pot of salted water.
  2. Cook the fettuccine according to package instructions until al dente.
  3. Reserve 1 cup of pasta water and drain the rest.
  4. In a skillet, heat olive oil over medium heat.
  5. Add minced garlic and sauté until fragrant, about 1 minute.
  6. Pour in the heavy cream and bring to a gentle simmer.
  7. Reduce heat to low, whisk in Parmesan cheese, butter, black pepper, and nutmeg until creamy.
  8. Add the cooked fettuccine to the Alfredo sauce in the skillet.
  9. Gently fold in lump crab meat and lemon juice.
  10. If the sauce is too thick, add reserved pasta water gradually until desired consistency is achieved.
  11. Plate the fettuccine and garnish with freshly chopped parsley.
  12. Serve immediately.