Paccheri Alla Crabe et Prosciutto

Paccheri in its main form is a large tube of pasta, shorter but much wider than cannelloni. A restaurant may also have a smaller version called mezzi paccheri, literally meaning half. Paccheri is available in lisce (smooth) and rigati (grooved) versions, all depending on how you wish the pasta to take a firm hold of the sauce.

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Cuisine: Europe, Italian

Courses: Mains

Difficulty: Intermediate

Servings: 4

Ingredients

500 g paccheri
125 g brown crab meat, undressed
125 g white crab meat, undressed
4 slices prosciutto
1/2 tbsp fresh thyme leaves
1/2 tsp chilli flakes
50 g grated pecorino
1 clove garlic
1/4 tsp salt
1 egg yolk
1/4 tsp black pepper
1 tbsp olive oil

Instructions

1
In a mixing bowl, whisk together the egg yolk, pecorino, salt and pepper and set aside. Finely slice the prosciutto and set aside in a small bowl.
Because the yolk is cooked only by residual pasta heat, use a British Lion egg or another egg produced under an equivalent salmonella-control scheme, particularly if serving anyone more vulnerable to foodborne illness.
2
Strip the thyme stalks of their leaves and place into a pestle and mortar with the chilli flakes, pounding for 1 minute but not into a fine powder.
3
Cook the pasta according to the packet instructions minus 2 minutes, this is such large pasta you would never forgive yourself if it turned out bloated.
Treat the packet time minus two minutes as a starting point. Paccheri thickness varies, so taste a piece and stop while it still has a little bite because it will continue cooking as the sauce is mixed through.
4
Finely slice the garlic, and place a large skillet over a medium heat and add 1 tbsp of olive oil, turn the heat down to low and add the crab, stirring to coat all the meat, plus half of the chilli and thyme blend, keep on the heat for 2 minutes.
5
Drain the pasta, reserving a cupful of cooking water, then gently fold it through the crab after you remove the crab from the heat and pour the egg mix over the top. Toss together, adding some of the reserved cooking water if needed for extra creaminess.
Work promptly while the pasta is still very hot so its residual heat thickens the yolk mixture. Add pasta water gradually; too much at once can make the sauce thin rather than glossy.
6
Once the mix is combined and the sauce has thickened slightly from the egg cooking add the finely chopped prosciutto and stir through once more.
7
Delicious served hot or cold with extra pecorino grated over the top.
If serving cold, cool the pasta promptly and refrigerate it rather than leaving the egg-and-crab dish standing at room temperature.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 633.65kcal

% Daily Value *
Total Fat 13.29g21%
Saturated Fat 4.47g23%
Sodium 793.24mg34%
Total Carbohydrate 92.53g31%
Dietary Fiber 3.85g16%
Sugars 3.83g
Protein 33.21g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This makes for a wonderfully light lunch with a cool crisp glass of Soave.