Pasta Crabonara


Check out this “Crab” infused spin on the classic Pasta Carbonara dish as seen in our Vince & Joe’s Real Food Magazine

Prep Time: 40 minutes

Serves: 4


  • 1 lb. linguine
  • 1 cup white wine
  • 2 sprigs fresh thyme
  • 2 strips lemon zest
  • 2 tsp. fresh ground pepper
  • 2 cups Half & Half
  • 4 large egg yolks
  • 2 tbsp. flat leaf parsley chopped
  • 2 tbsp. chopped tarragon
  • 1 lb. crab meat


  1. Cook linguine in a large pot of boiling salted water to al dente, according to the package instructions
  2. Drain the pasta, reserving ¼ cup of the cooking water for the sauce
  3. In the same pot, combine the wine, thyme, lemon zest and pepper and bring to a boil
  4. Cook until the smell of alcohol has dissipated, about 3 minutes
  5. Add Half & Half and simmer for 5 minutes
  6. Whisk together the egg yolks in a small bowl; while whisking, slowly add one ladle full of the simmering sauce to temper the yolks
  7. Reduce the heat to low and add the yolk mixture to the sauce and cook, stirring continuously until it begins to thicken, about 5 minutes
  8. Add the chopped parsley and tarragon, crab meat and reserved pasta cooking water; check the seasoning and adjust if needed
  9. Bring the sauce to a simmer, add the pasta and cook until the sauce is thickened and the pasta is well coated, about 4-5 minutes; serve immediately