Crab Carbonara

I know, I know...another day, another Carbonara. Or as Miss F says "pasta with bacon not meatballs!"  I nabbed two containers of lump crabmeat from my parents house after having steamed crabs.  One was eaten as my childhood favorite, crab lumps sautéed in butter (it is exactly as it sounds) and the other went to this crab carbonara.  Miss F gobbled this right up, which is great since the last time we had steamed crabs was the first time she actually tasted it.  I am so glad she loves crabmeat since it is a staple of my diet.

Crab Carbonara

3 egg yolks
¼ cup heavy cream
½ cup Parmesan cheese
¼ pound bacon, cut into lardons
½ small onion, chopped
½ pound lump crab
¼ cup white wine
juice of ½ lemon
1 tablespoon minced basil
½ teaspoon Old Bay
12 ounces spaghetti

Whisk together the eggs, cream and Parmesan together in a bowl. In a large non stick pan, fry the bacon until crisp and set aside. Drain all but on tablespoon of the bacon grease; sauté the onion and the crab for 3 minutes. Deglaze the pan with the white wine and lemon juice; stir in the basil and Old Bay.

Prepare the spaghetti per package instructions. Drain the pasta and while still warm, add to the onions and crab. Pour cream mixture into the spaghetti, and stir over low heat for one to two minutes. Top with bacon and serve with additional Parmesan.

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