Tis the Dungeness crab season! Forget about Christmas presents under the tree, I look forward to Dungeness crab season all year. The crabs are fat and the price drops as low as $1.99/lb. There are endless recipes but some of the frequent dishes we cook - crab sauteed with ginger and scallions, crab cakes, cua cha gio (Vietnamese crab eggrolls) and salty egg crab.
After de-shelling almost 10 crabs for various crab recipes, we were left with an over abundance of crab roe. I realize it has been a while I made pasta carbonara at home and it was a good opportunity to incorporate the crab roe in the sauce. Plus, the recipe is fast, easy and have the "ta-da!" effect on people
Crab Carbonara with Crab Roe
1 pound linguine or fettuccine (I like to mix both types of pasta)
1 Cup frozen peas
1/2 Pound Bacon or Pancetta, diced
3 egg yolks
1 Cup grated Parmesan or Pecorino cheese
1/4 Cup Crab Roe
1 Cup Crab Meat
2 teaspoon of fresh crack pepper
Red pepper flakes to serve
Cook bacon in a skillet, drain on paper towel. Bring a pot of hot water to boil seasoned with salt. Cook pasta according to direction. Meanwhile, combine bacon and the rest of the ingredients in a bowl. Drain pasta, reserve some pasta water. Mix pasta into the bowl of ingredients and toss very well. Add the reserved pasta water to thin out mixture.
Serve immediately. Although the dish does gets better after each day.
I did not use any salt in the dish other than in the pasta water. The crab roe, crab meat, bacon, and cheese have enough salt to carry over into the dish.
I, personally use a high crab meat to pasta ratio because of the wonderful crab prosperity during this time of the year, however, the amount of crab meat may be scaled back. I also love peas so I use over one cup, but if you are not a pea lover I think 1/2 cup is enough to accent the dish.
Hopefully, I will be able to make some time this year to go crabbing on the Pier in San Francisco.