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Egg fettuccine rose

Makes 4 servings
Makes 4 servings


  • 2 crabs
  • 1 pound (or 500 grams) egg fettuccine
  • 3 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 2 cup sweet cherry tomatoes, halved
  • 2 cup half-and-half
  • 1/2 cup fresh sweet peas
  • 1/2 cup plus a pinch freshly grated parmesan cheese
  • 1/4 cup minced fresh parsley
  • Preparation

    Baking Directions:

    In a large pot, bring enough water to cover two crabs to a boil.

    Add the crabs and cook for about 10 minutes.

    Shell the crab and set aside all the crabmeat.

    Next, in a separate pot, bring water for the pasta to a boil.

    Add salt.

    Cook the egg fettuccine according to package directions for al dente.


    In a pan, heat the unsalted butter in a pan over medium heat.

    Add the garlic and a pinch of chile flakes, and sauté until it becomes golden and fragrant, about 2 minutes.

    Add the sweet cherry tomatoes, sea salt, brown sugar, and freshly ground pepper to the pan.

    Cook for about 8 minutes, until the tomatoes begin to create a nice, light sauce.

    Add in the half-and-half and bring to a boil.

    The moment it starts to boil, turn the heat down to medium-low and add the sweet peas, 1/2 cup of Parmesan and a big handful of minced parsley.

    Stir and let it thicken for about 8 minutes.

    Mix in the crabmeat and heat through, about 2 minutes.

    Using tongs, mix the cooked fettuccine and the sauce.

    Serve topped with freshly grated Parmesan cheese and minced parsley.

    Recipe Tags