Ingredients
Method
Alfredo Sauce Preparation
- Put the unsalted butter in a sturdy saucepan and melt it over medium heat until fully liquified.
- Add the cream cheese to the melted butter, stirring until it has softened and blended in. Pour in the half and half, then sprinkle in the grated Parmesan.
- Dust in the garlic powder and whisk to combine. Let the sauce simmer gently over low heat, stirring often, for 15 to 20 minutes. Add salt and black pepper to taste if you like.
Crab Meat Preparation
- Pick through the lump crab meat to remove any stray bits of shell or cartilage.
- If the crab meat is damp, pat it dry with paper towels and set aside.
Pasta Directions
- Cook the fettuccine in a large pot of salted boiling water according to the package directions. Drain well.
Assembly
- Put the cooked fettuccine in a large serving bowl, drizzle the Alfredo sauce over it, and toss. Add the crab meat and fold it in gently. Serve at once.
Nutrition
Notes
For a thicker sauce, let the Alfredo simmer a few extra minutes; if it gets too thick, thin with a splash of warm pasta water.
Cream cheese is the secret thickener here; you may omit it but expect a thinner sauce and longer simmer time.
Grate your own Parmesan from a block rather than using pre-shredded, which melts more smoothly.
Pat the crab meat dry before folding it in so the sauce doesn't become watery.
Serve immediately for the best texture; the noodles will absorb the sauce as they sit.
Leftovers keep for up to 2 days in the fridge in an airtight container, but note the sauce may separate when reheated. Reheat gently with a splash of milk.
For a California twist, garnish with fresh lemon zest and chopped parsley.