Crab and Pancetta Pasta

  • 2 tbls Butter
  • 1 tbls Olive Oil
  • 4 cloves Garlic; minced
  • 1 Onion; chopped
  • 1/8 cup Tequila
  • 4 oz Cream Cheese
  • 1 cup Sour Cream
  • 1 cup Chicken Broth
  • ½ cup Romano cheese; shredded
  • 1 cup Blanched Broccoli; chopped
  • 8 oz crab meat; chopped
  • 12 oz Pancetta; chopped
  • 2 oz Fresh Thyme, finely minced
  • 2 oz Fresh Rosemary, finely minced
  • 1 box Spaghetti (or alternative Pasta); cooked
  • Fresh Ground Pepper (to taste)
  • Kosher Salt (to taste)

Method: In a heavy bottomed saute pan on medium heat, melt the butter with the olive oil. Add onions and garlic and saute until onions are translucent and lightly golden. Reduce heat and add tequila and stir. Then add broth and bring to a simmer. Slowly stir in cream cheese and sour cream a little bit at a time until cream cheese has melted and both are completely incorporated. Lower heat and add Broccoli, crab and Pancetta. Simmer until crab, pancetta and broccoli are warmed through. Stir in Thyme and rosemary and add salt & pepper to taste. Toss with cooked Pasta.

Crab and Pancetta Pasta

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