Rachael Ray Makes Carbonara with Crab | 30 Minute Meals with Rachael Ray

Big lumps of crab are the secret to this twist on pasta carbonara! Subscribe ► http://foodtv.com/YouTube Watch more from 30 Minute Meals with Rachael Ray at https://foodtv.com/3ltXmAt Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Carbonara with Crab RECIPE COURTESY OF RACHAEL RAY Level: Easy Total: 30 min Active: 30 min Yield: 4 servings Ingredients 1 pound lump Dungeness or King crab leg meat 1/3 pound meaty pancetta or guanciale 1 shallot 1 small rib of celery with leafy tops 4 cloves garlic A few sprigs of thyme 6 large eggs About 3/4 cup grated Pecorino-Romano, loosely packed About 3/4 cup grated Parmigiano-Reggiano cheese, loosely packed Salt and pepper 1 pound spaghetti EVOO 1/2 cup sherry or white wine 1 small lemon 2 scallions A small handful of celery tops Togarashi or Old Bay, for sprinkling Negroni, for serving, recipe follows Negroni: 1 orange wedge 1 1/2 ounces gin 1 1/2 ounces Campari 3/4 ounces red vermouth 2 dashes Angostura bitters Ice Club soda, for topping, if desired 1 lemon twist Directions Gather your ingredients. Bring a pot of water to boil for pasta, 4 to 6 quarts. Place crab meat in bowl and run your fingers through it to check for connective tissue, sharp pieces and shell. Pull into long thin strands and small bite-size pieces. Chop the pancetta or guanciale into 1/8 to 1/4-inch dice. Peel and chop the shallot, finely chop the celery and pile with it. Peel the garlic cloves and chop or have a grater at hand. Stem the thyme and chop. Line a small bowl with a baggie if you wish to save the egg whites. Crack and separate the eggs, with yolks in medium glass mixing bowl. Whisk up eggs and whisk in cheeses, salt and pepper. Salt water for pasta and drop the pasta. Heat a large skillet over medium to medium-high heat with EVOO, 3 turns of the pan. Add pancetta or guanciale and render 2 to 3 minutes. Add shallots, celery, garlic, thyme, salt and pepper. Stir a minute or 2, then add sherry or white wine and crab. Toss to warm through and let sherry or wine absorb. Add juice of 1 lemon. Add 1 cup starchy boiling water to eggs to temper them. Drain pasta and add to crab. Toss with eggs and cheeses off heat for 1 full minute. Adjust salt and pepper, serve. Negroni: Yield: 1 serving Muddle orange at bottom of a rocks glass. Add remaining ingredients. Fill glass with ice and stir gently. Top with club soda if desired. Garnish with lemon twist. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #RachaelRay #30MinuteMeals #FoodNetwork Rachael Ray Makes Carbonara with Crab | 30 Minute Meals with Rachael Ray | Food Network https://youtu.be/AiJg_iCF18s