Food and Recipes Seafood Crab Crab-and-Bacon Linguine Recipe Be the first to rate & review! 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. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on April 9, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox Active Time: 30 mins Total Time: 45 mins Yield: 6 serves Ingredients 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 Directions 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. Rate it Print