Crab Carbonara



Crab Carbonara is another one of my delicious unhealthy recipes my wife keeps complaining about. I’m turning fifty this year and I truly need to re-evaluate the my eating and writing habits. But if you take out all the good stuff then you might as well eat cardboard. I guess cutting back a little shouldn’t be too bad.

The good thing about this Crab Carbonara recipe is you can use chicken or shrimp instead of the crab and you can add broccoli and asparagus if it makes you feel better. But trust me it won’t change the calories in this deliciously evil dish. Why are all the great tasting things bad for you?

I made this dish around 7:00 in the evening. I’m writing this at midnight and I feel like just ate a half hour ago. There is nothing like pasta dishes that stick to your ribs. Enjoy at your own risk.


  • 1 pound of linguini
  • 2 cans of crab meat or 16oz. of imitation crab meat
  • 2 oz of pancetta or 4 strips of bacon chopped
  • 2 Tbls of butter
  • 1 bunch of long green onions, chopped
  • 1 shallot, chopped
  • 3 cloves of garlic, chopped
  • 6 baby portabella mushrooms, sliced
  • 1/2 cup of canned or frozen peas
  • 1/2 cup of white wine
  • !/2 cup of chicken broth
  • 1 cup of heavy whipping cream
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 1 cup of fresh grated Parmesan cheese
  • 1 egg
  • 1/4 cup of fresh chopped parsley


  • In a large pot bring 6 quarts of salted water to a rapid boil.
  • In a medium size skillet sauté the pancetta or bacon for 2 minutes.
  • Drain on a paper towel and set aside.
  • In a larger skillet, sauté the onions, shallots and garlic for 2 minutes.
  • Add the mushrooms and peas and sauté a few more minutes.
  • Return the bacon back to the pan.
  • Add the crab meat and heat through
  • Pour in the white wine and the broth.
  • Turn up the heat and reduce till around half.
  • Stir in the whipping cream and heat until slightly bubbly.
  • Season with salt and pepper to taste.
  • Turn off the heat and stir in the parmesan cheese.
  • Cook the linguini in the boiling water until al dente.
  • Drain the linguini and toss into the carbonara mixture.
  • Beat the egg with a fork and pour on top of the linguini.
  • Stir the egg in until it’s well blended.

    NOTE: The heat from the linguini will cook the egg.

    Place in a large bowl and garnish with parsley.

    Serves 4 to 6 people

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