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Pasta with Crab and Pancetta

Servings: 4

This quick and easy pasta may remind you of carbonara, but with sweet crab and the bright zing of lemon.


  • Kosher salt
  • 4 oz. diced pancetta (about 1 cup)
  • 4 large eggs
  • 2-1/2 oz. grated pecorino romano (about 1 cup); more for serving
  • 2 medium cloves garlic, minced
  • Finely grated zest of 2 lemons (about 4 tsp.)
  • Freshly ground black pepper
  • 10 oz. dried egg fettuccine
  • 12 oz. cooked lump crabmeat, picked over

Nutritional Information

      Calories (kcal) : 590
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 290
      Sodium (mg): 1170
      Carbohydrates (g): 55
      Fiber (g): 4
      Sugar (g): 1
      Protein (g): 44


  • Bring a large pot of well-salted water to a boil.
  • Meanwhile, in a 12-inch skillet over medium heat, cook the pancetta, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to small bowl.
  • In a large bowl, whisk the eggs, cheese, garlic, half of the zest, and 1 tsp. pepper.
  • Cook the pasta according to package directions for al dente. Reserve 1/2 cup of the pasta cooking water, then drain. Immediately add the pasta, pancetta, and 1/4 cup cooking water to the egg mixture, tossing to combine; gently toss in about two-thirds of the crabmeat and additional cooking water as needed. Season to taste with salt and pepper. Serve topped with the remaining crabmeat and zest. Pass additional cheese at the table.


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