I’m not going to call this a carbonara because I don’t have a death wish, BUT you do make the creamy lemony sauce by tempering eggs with parmesan and pasta water… so I guess we can settle on carbonara-esque. I wanted to put the flavors of crab and hollandaise into pasta form, and thus this baby was born! Don’t be fooled by the picture, she is MUCH creamier in person.
- You will need a large heat proof metal bowl that will fit snugly on top of whatever pot you choose to boil your pasta. I stole this double-boiler carbonara method from serious eats, and you can check out the full details here.
- Without the salty guanciale of a traditional carbonara, you will need to add a good amount of salt throughout the cooking process.
- Can’t find cooked crab meat? Or it’s not in your budget? Sub sauteed chopped shrimp in a pinch.
- 2 eggs + 3 yolks, room temp
- 2 oz parmesan cheese, plus more for topping
- Lots of black pepper
- Olive oil
- 1 shallot, minced
- 5 cloves garlic, minced
- ⅓ cup tarragon, minced
- 12 oz spaghetti
- ½+ cups reserved pasta water
- ½ pound fresh cooked crab meat
- Zest and juice of 1 lemon
- Salt to taste
- Bring a large pot of salted water to a boil.
- In a large, heat proof metal bowl, whisk the eggs well. Add the parmesan and black pepper and whisk to combine.
- Heat a saute pan over medium heat. Add enough olive oil to coat the bottom.
- Add the shallots and saute for about 5 minutes.
- Add the garlic and saute for another 2 minutes. Add the tarragon and saute for 30 seconds. Remove from heat.
- Cook the pasta until al dente.
- Using tongs, transfer spaghetti to the saute pan with the shallots and garlic. Do not drain the pasta water and keep the water at a simmer.
- Turn the heat on medium and saute for a couple of minutes, using the tongs to intersperse the garlic, shallots, and tarragon into the pasta. Season generously with salt.
- Add the pasta mixture to the egg bowl along with ½ cup pasta water and use the tongs to vigorously combine.
- Place the bowl on top of the pasta water pot, creating a double boiler. Continue to stir and toss until the mixture thickens and a silky sauce coats each strand. Add more pasta water if necessary.
- Add the crab, lemon juice, and lemon zest and toss to combine. Taste and adjust seasoning as needed.
- Top with additional parmesan and serve.