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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean crabmeat. | 2. In a lg. skillet heat vegetable oil, on med-high heat, until bubbly. | 3. Meanwhile, put flour on a lg. plate, and mix crabmeat into the flour. | 4. Pull out the pieces of crabmeat, shake off excess flour, and place in skillet. | 5. Cook on med-high, until pieces are slightly brown. | 6. When crabmeat pieces are done, take out of the oil, and drain on paper towels. | 7. Meanwhile place the butter in a med. size sauce pan. | 8. Melt it on a low heat. | 9. Add the garlic and cook to about 1 minute Do not brown. | 10. Add in the cream, and stir the mixture until warmed. | 11. Add in three-fourths of the Pecorino Romano cheese, and stir until dissolved. | 12. Add in thinly sliced carrots and asparagus pieces, and let simmer for 10 mins on med. heat. | 13. Add tomatoes, and let cook until all veggies are tender, but not mushy. | 14. Add the crab, to heat through. DO NOT overcook. | 15. When heated, turn heat to warm. | 16. Meanwhile in a lg. pot, bring water to a boil. | 17. Salt the water slightly, and add 1 T. of olive oil to the water, to keep the pasta from sticking. | 18. Cook the fresh pasta noodles according to pkg. directions. | 19. This should not take longer than 4 mins., if you are using fresh pasta. | 20. If using packaged noodles, cook according to package directions. | 21. Drain in a colander when cooked. | 22. Place the drained pasta into the pan with the warm sauce. | 23. Add salt and freshly cracked black pepper. | 24. Toss the mixture, until all the pasta is coated well. | 25. Place on a pretty platter. | 26. Sprinkle with the additional Romano cheese. | 27. Dust with a very small amount of cracked pepper, and serve immediately. | 28. *DO NOT let the pasta and sauce cook together for too long, or the pasta will soak up all the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crabmeat	1	lb		439.7343	0.0	87.7202	6.9813
purpose flour	1/2	cup		403.4676	0.0	89.7602	2.2667
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
butter	3/4	cup		1026.0	47.141999999999996	32.058	86.4
garlic clove	3		pressed	403.4676	0.0	89.7602	2.2667
whipping cream	3	cups		1051.2	10.655999999999999	7.812	111.27600000000001
pecorino romano cheese	3	cups	grated	403.4676	0.0	89.7602	2.2667
fettuccine pasta	1	lb		403.4676	0.0	89.7602	2.2667
tomato	2		cut	80.4198	17.3796	3.9316	0.8936
asparagus	1/2		cut	45.3593	8.7997	4.9895	0.2722
carrot	2		washed sliced	41.0	9.58	0.93	0.24
salt pepper			ground	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.