White wine, heavy cream, and bacon combine to make an elegant pan sauce that pairs wonderfully with buttery jumbo lump crab. Serve with plenty of crusty bread on the side, along with the rest of the wine to make a weeknight dinner feel like a special occasion.
12 ounces uncooked linguine
4 ounces thick-cut bacon, coarsely chopped
1 small sweet onion, finely chopped (about 1⁄2 cup)
2 garlic cloves, minced
1 large red Fresno chile, seeded and finely chopped
1/2 cup dry white wine
1 cup heavy cream
1 pound fresh jumbo lump crabmeat, drained and picked over
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice (from 1 lemon)
1 teaspoon kosher salt
How to Make It
Cook linguine according to package instructions; drain, reserving 1⁄4 cup cooking water.
Add bacon to a large nonstick skillet over medium, and cook, stirring often, until bacon is browned and crisp, about 10 minutes. Add onion, garlic, and red chile to skillet, and cook, stirring often, until softened and aromatic, about 5 minutes.
Add white wine to skillet, and cook, stirring and scraping all bits off bottom, until reduced by half, about 5 minutes. Add cream to skillet; cook until slightly thickened, about 5 minutes. Add cooked pasta and reserved cooking water, and stir to coat. Add crabmeat, parsley, butter, lemon juice, and salt; gently toss until butter is melted and crabmeat is heated through, 2 minutes. Serve immediately.