Crab And Bacon Pasta

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside, leaving the bacon fat in the pan.

3. Add the finely chopped shallot and minced garlic to the skillet. Cook until softened and fragrant, about 2-3 minutes.

4. Pour in the white wine and broth, scraping any browned bits from the bottom of the skillet. Allow the liquid to reduce by half, about 5 minutes.

5. Stir in the lump crab meat and cook for another 2-3 minutes until heated through.

6. Lower the heat and pour in the heavy cream, stirring gently to combine all the ingredients.

7. Add the cooked spaghetti to the skillet, tossing to coat the pasta in the creamy crab and bacon mixture.

8. Sprinkle the grated Parmesan cheese over the pasta and toss again to incorporate.

9. Season with salt and pepper to taste. Remember, the bacon and Parmesan are already salty, so adjust accordingly.

10. Garnish with the crispy bacon pieces and chopped fresh parsley before serving.