Fish recipe

Crab Carbonara with Burnt Tomatoes

Ingredients

300 g fettucine
2 tablespoons extra virgin olive oil
handful of cherry or grape tomatoes
1 cup fresh white crab meat
1/2 red chilli, finely chopped
sea salt
3 egg yolks
1 cup grated Pyengana vintage cloth-bound cheddar

Equipment: Gas cooker

- Feeds 2 -

HOW TO MAKE IT

1. Cook the pasta in a large saucepan of boiling salted water until al dente.

2. Meanwhile, heat the olive oil in a medium cast-iron frying pan, add the tomatoes and cook until blistered. Stir in the crab meat and chilli and cook for a few minutes, then remove from the heat and season with salt.

3. Drain the pasta and toss through the crab and tomato mixture. Put the pan back on the heat, add the egg yolks and cheese and toss until creamy and the cheese has melted. Plate up and enjoy.

Enjoy with a glass of Cape Mentelle Rosé.