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Decadent Angel Hair Pasta Alfredo with Crabmeat and White Truffle Oil


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  • 1 lb. angel hair pasta
  • 4 cups heavy cream
  • 2 tsp. dried basil
  • 1 tsp. minced garlic
  • 2 1/2 tsp. salt
  • 1/2 tsp. ground pepper
  • 1 lb. jumbo lump crabmeat
  • 2 tbsp. truffle oil
  • 1 cup grated Parmigiano-Reggiano
  • 3 tbsp. snipped chives


Preparation time 30mins
Cooking time 30mins


Step 1

1. Bring a large heavy pot of salted water to a boil. Add the pasta and cook, stirring to separate the strands of pasta, until just barely al dente, about 3 minutes. Drain in colander.

2. Combine the cream, basil, garlic, salt and pepper in the same pot. Bring to a boil and cook for 2 minutes, or until slightly thickened. Add the pasta, toss to coat. Add the crabmeat and 2 tablespoons of the truffle oil, stir gently so as to not break up the lumps of crabmeat, and cook for 1 minute. Add the cheese and gently stir until blended.

3. Divide the pasta among six or eight pasta bowls. Drizzle 1 tablespoon of truffle oil over each serving and add more parmesan. Garnish with chives and serve immediately.


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