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This easy crab carbonara pasta is equally appropriate for a simple weeknight meal or a date night at home.  Delicious egg and parmesan based sauce coats the pasta, which is then tossed with sautéed bacon, peas and crab meat. We love this linguine carbonara!

Life has been so busy lately. We’ve had lots of visitors, and my husband and I have both had several work trips. When this happens, I fail in the kitchen. I fail big time. Yes, even food bloggers fail in their kitchens! 

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Having ingredients is crucial, and I’ve certainly been failing at that. Having a plan to use the ingredients is also essential, and so I doubly failed. What have we been eating?

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That’s a good question, and honestly we’ve been so busy, that I don’t really remember. Some leftovers. Some takeout. Some freezer food I made a few months ago. And lots of snack food. Crackers, cheese and such. 

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I love to cook, and when I don’t have time to, it feels like something very important is missing. Last week, this pasta was a redeeming moment for me. A moment where I got back on the proverbial cooking horse, and rode off into the sunset. I was tired of not having a proper dinner, but I hadn’t been to the store.

“Hi Michelle…. We just finished this AWESOME Crab Pasta Carbonara….Thanks so much for this recipe. Best regards, Danny and Linda Craig….Vero Beach, Florida”

I desperately searched my pantry and fridge. I had bacon (yes!), eggs, pasta, cheese, frozen veggies, and a tin of crab claw meat. I’d eaten carbonara at restaurants before, but never made it at home. I knew the sauce was primarily made of eggs, but didn’t know exactly how.

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It turns out that this linguine carbonara pasta is super easy to make. And the process is actually super fun. The hot, cooked noodles are thrown in a bowl with raw eggs and parmesan cheese. The temperature of the noodles cooks the eggs as you stir the noodles and get them coated. This makes a super rich, super creamy sauce with NO CREAM. You seriously have to carbonara pasta a try. I was fascinated. 

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Meanwhile, you saute the bacon and wine (that should have been the name of my blog). I threw in peas, which are somewhat traditional for this dish, and crab meat, which is decidedly not. The peas add a nice green color and a pop of fresh veggies. The crab meat added sweetness and extra protein, and fit right in! 

If you don’t have crab meat, don’t fear! You can go without. Traditionally, additional meat (besides the bacon) is not necessary. 

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So this meal, thrown together with odds and ends, is now “the best pasta I’ve ever made,” according to my husband. I was surprised, because he REALLY loves my Spicy Cajun Pasta! My son shoved the noodles in, and asked for “More? Mama More?” Music to my ears! 

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Not sure where to buy crab meat? No worries! You can add it to your cart on Amazon here. 

crab linguine carbonara pasta

Crab Carbonara Pasta (Linguine Carbonara)

Crab Carbonara Pasta (Linguine Carbonara)

Yield: Serves 2-3
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Perfectly creamy pasta paired with sauteed peas, bacon, crab meat and spices.

Ingredients

  • ¾ pound linguine
  • 2 tablespoons butter
  • ¼ pound sliced bacon, cut into thin strips or chunks
  • 2 cloves garlic, minced
  • ½ cup white wine
  • ½ cup crab meat, leg or lump
  • ½ cup green peas
  • 2 large eggs
  • ½ cup grated Parmesan cheese, plus more for serving
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Cook pasta according to package instructions. Reserve about ¼ cup of pasta water for the sauce. While the pasta cooks, make the sauce.
  2. In a large non-stick skillet, heat the butter over medium heat. Add the bacon and cook for about 6 minutes, stirring frequently.
  3. Do not drain the skillet. Add garlic, wine and pepper. Simmer for 3-5 minutes to reduce the wine.
  4. Add peas, crab meat, and 2-3 spoonfuls of pasta water into the pan. Simmer for three minutes, remove from heat.
  5. In a large bowl, whisk together the eggs, Parmesan cheese, salt and black pepper.
  6. Drain the pasta. While the pasta is still steaming hot, add it to the egg and cheese mixture. Stir well to combine, the heat of the pasta will cook the eggs and the egg mixture will stick to the pasta.
  7. Pour the bacon and crab mixture over the linguine and toss.
  8. Serve immediately while hot.

Notes

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 463Total Fat 23gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 11gCholesterol 162mgSodium 1114mgCarbohydrates 33gFiber 3gSugar 2gProtein 25g

The nutrition for this recipe is calculated by an app and may be incorrect.

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© Michelle Goth
Category: Main Course

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