This recipe was calling my name from the first moment I laid eyes on it! I found the recipe on a food blog called
I love creamy, cheesy, pasta recipes! And I had a can of lump crab meat that was begging to be used!! So this was destiny!
I whipped this up so quickly...it was done in LESS than 30 minutes! Take that, Rachael Ray!
This was so good! I was afraid there wouldn't be any left to put with the pasta! I was just eating it out of the pan while I was waiting for the pasta to boil! That's when I realized that this recipe would work great as a dip! Or maybe even as a stuffing for mushrooms!
I was so tempted to tweak this recipe because the ingredients looked to simple... how could it be tasty? Oh, but it was perfect 'as is'... So don't mess with it! The only thing I did was sprinkle some fresh chopped parsley on top to make it look pretty for the camera!
¼ cup unsalted butter
¼ cup all purpose flour
2 cups half and half
½ cup grated Pecorino Romano cheese, plus more for garnish
¼ teaspoon. ground nutmeg
kosher salt, white pepper, and black pepper to taste
1 lb. cooked lump crab meat
1 lb. cooked rigatoni pasta
½ cup grated Pecorino Romano cheese, plus more for garnish
¼ teaspoon. ground nutmeg
kosher salt, white pepper, and black pepper to taste
1 lb. cooked lump crab meat
1 lb. cooked rigatoni pasta
Directions:
In a large saucepan or deep skillet, melt the butter over medium heat. Whisk in the flour and cook about 1 minute, until thick and combined, but not discolored. Whisk in cream, and stir until the sauce begins to thicken. Stir in the cheese and seasons to taste. Simmer for a few minutes to blend the flavors, and stir in the crab meat. Cook just until the crab is heated through.
Serve over cooked pasta of choice. Top with additional cheese and pepper, if preferred.
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