Crab and Tasso Carbonara Recipe

Name: Crab and Tasso Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup kosher salt; 1 pound whole-wheat pasta; Canola cooking spray; 1 cup yellow onion, medium dice; 1/2 cup finely chopped tasso; 2 cloves garlic, minced; 1 1/2 cups dry white wine; 1 1/2 cups rich chicken stock; 1/4 teaspoon grated nutmeg; 4 large egg whites; 1/4 cup fat-free milk seasoned with salt and freshly ground black pepper; 1/2 cup basil, thinly sliced; 1/2 pound lump crabmeat, picked over for shells; Salt; Freshly ground black pepper; 1/2 cup freshly grated Parmesan

Servings: persons

1/4 cup kosher salt
1 pound whole-wheat pasta
Canola cooking spray
1 cup yellow onion, medium dice
1/2 cup finely chopped tasso
2 cloves garlic, minced
1 1/2 cups dry white wine
1 1/2 cups rich chicken stock
1/4 teaspoon grated nutmeg
4 large egg whites
1/4 cup fat-free milk seasoned with salt and freshly ground black pepper
1/2 cup basil, thinly sliced
1/2 pound lump crabmeat, picked over for shells
Salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan

1
Set a large, 1-gallon stock pot with a pasta insert 3/4 full with water over high heat and bring to a boil.
2
Add the kosher salt to the water as it boils.
3
Place the spaghetti in the salted water and return to a boil, stirring occasionally.
4
Cook the pasta until nearly al dente, 10 to 12 minutes.
5
Drain and set aside, reserving 1/2 cup of the pasta cooking water.
6
Set a 14-inch saute pan over medium heat, spray for 2 seconds with the canola cooking spray.
7
Add the onions and sweat them until soft and fragrant.
8
Mix in tasso and garlic and saute for 1 minute.
9
Add the white wine, chicken stock and nutmeg to the pan and reduce liquid by 1/2.
10
Place the egg whites and milk in a large bowl, beat until frothy and set aside.
11
Place the cooked pasta, the pasta cooking water, and the salt and pepper in the pan and cook, tossing, until the pasta is well coated and the liquid is clinging to the pasta, about 2 minutes.
12
Remove from heat, pour the egg white mixture over the pasta and toss quickly to cook the egg whites.
13
Season the crab with salt and pepper and add to pasta.
14
Sprinkle the Parmesan and basil over the pasta and toss to combine.
15
Serve immediately.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup kosher salt, 1 pound whole-wheat pasta, Canola cooking spray, 1 cup yellow onion, medium dice, and more.

Yes, Crab and Tasso Carbonara falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab and Tasso Carbonara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions