When life gives you lemons, make this deliciously creamy seafood pasta for dinner.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 12.4 ounces (350 grams) dry spaghetti
- 4 egg yolks
- 2 teaspoons toasted sesame oil
- 1/2 cup (40 grams) finely grated Pecorino cheese
- 1 lemon, zested and juiced
- 2 tablespoons finely chopped parsley
- 1 teaspoon finely chopped oregano, optional
- 8 ounces (227 grams) cooked crab meat
- 2 teaspoons unsalted butter
- 2 teaspoons toasted sesame oil
- 1/4 cup (15 grams) panko
- 1 tablespoon sesame seeds
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 2 tablespoons fresh oregano or parsley
Instructions
- For the pasta: Bring a large pot of salted water to a boil over high heat and cook the spaghetti according to the package directions until al dente.
- Meanwhile, in a large bowl, whisk together the egg yolks, sesame oil, Pecorino, lemon zest, lemon juice, parsley and oregano if using. Season with salt and plenty of black pepper and set aside.
- For the topping: In a high-sided sauté pan, melt the butter in the sesame oil over medium heat. Add the panko, sesame seeds, red pepper flakes and salt. Stirring frequently, toast the mixture until golden brown and nutty smelling, about 2 minutes. Stir in the herbs, transfer to a small bowl and set aside.
- When the pasta is cooked, turn off the heat and reserve about 1 cup of the starchy cooking liquid. Using tongs, transfer the pasta to the sauté pan along with the crab meat (alternatively, drain the pasta in a colander and add to the pan). Whisk about 1/2 cup of the cooking liquid into the egg mixture to loosen it, then pour onto the pasta. Quickly stir together, adding more of the reserved liquid as needed until the pasta is coated.
- Plate the pasta and serve immediately topped with the crunchy topping and more black pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 549 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 28 g |
| Cholesterol | 217 mg |
| Sodium | 482 mg |
Reviews
Wonderful over the top dish. This is my favorite show on FN … all because of Mary herself!!!
To up the protein, I added a pound of quickly seared shrimp to the pasta along with the crab. Delicious. Toasted sesame and crunchy topping are key! Yummy.
Wow really loved this dish and how quickly it all came together, definitely a keeper in the books of my kitchen. Love your show Mary I do hope you are renewed for the new season.
We love lemon but this wasn’t our favorite dish. Based on the first review we used a BUNCH more crab but still wasn’t satisfying. Great dish but won’t be making it again. Regardless we love Mary Berg!
Saw this on the show and had to make it. We happened to have some frozen lobster tails that really needed to be used so we used that instead of the crab. This was really good, the sesame oil was definitely key to add flavor to the pasta and the topping. Will definitely make again, might increase the ratio of protein to pasta, just because we are trying to reduce carbs a bit. We also used whole wheat pasta and it turned out just fine.