Snow Crab Carbonara

This dish tastes like it should take a long time to prepare but in reality it can be on the table from start to finish in about 20 minutes! The addition of the crab makes it even more elegant and definitely elevates it. This is a dish that should be served as soon as it is prepared. However if you think that you may have leftovers and will be reheating them simply add a bit of water or cream and gently warm it through. Thank you as always to Logan’s Daily Catch for their awesome partnership.

Snow crab Pasta Carbonara recipe

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Snow crab Pasta Carbonara recipe

Snow Crab Carbonara

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  • Author: Johanne Bosse
  • Yield: Serves 4


Units Scale
  • 1 tbsp. olive oil
  • 2 cloves garlic, sliced
  • 6 slices of double smoked bacon, chopped
  • 1 package linguini (approx. 500 g)
  • 8 cups water
  • 2 tsp. salt
  • 3 eggs
  • 1/2 cup Parmesan cheese, finely grated
  • 1/2 cup 35% cream
  • 8 oz snow crab meat
  • 2 tbsp. fresh chives, finely chopped for garnish
  • Salt and pepper to taste


  1. Add water to a large pot and once boiling, add the salt and linguini. Stir to loosen the strands, and cook until a la dente.

  2.  While the linguini is cooking add the olive oil, garlic and bacon to a sauté pan and cook about 4-5 minutes until the bacon is getting crispy and then drain onto a paper towel.

  3. In a bowl, whisk together the cheese, eggs and cream and set aside.

  4. Once the pasta has cooked, reserve 1/4 cup pasta water then drain,  put it back into the saucepan. Do not return to heat. Working quickly, add the egg mixture to the hot pasta stirring to let the eggs cook through and the cheese to melt.

  5. Add the bacon and crab, season with salt and pepper and gently toss all to combine. If the pasta is to dry add the reserved cooking water 1 tbsp at a time until saucy.

  6. Serve immediately into 4 bowls and sprinkle with fresh chives a drizzle of olive oil  and more parmesan.

  • Category: Entrees, Pasta, Seafood, Recipes