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Crab Cake Carbonara

Prep Time 10 minutes
Cook Time 15 minutes


  • 6 quarts water
  • 3 tablespoons kosher salt
  • 1 lb. dried spaghetti
  • 1 tablespoon olive oil
  • 6 thick slices bacon cut into small cubes
  • 8 oz. Cameron’s Seafood Jumbo Lump Crab Cakes portioned into 12 small balls
  • 1/2 cup grated parmesan
  • 4 egg yolks
  • 2 large whole eggs
  • 1 1/2 teaspoons cracked black pepper
  • salt to taste


  • chopped basil
  • grated parmesan cheese


  1. Bring water to boil in a large pot over medium high heat and season with salt. Cook dried pasta for 5-6 minutes or until al dente (still has a bit of a bite). Reserve 2 cups of hot pasta water and drain the remaining. Rinse noodles with cool water and toss with olive oil. Set aside.
  2. In a large dutch oven or heavy bottom pot cook bacon over medium heat until just crisp. Remove with a slotted spoon and drain on a paper towel. Carefully add portioned crab cakes to the bacon fat and cook for 3-4 minutes or until golden brown and cooked thoroughly. Remove from the pot and set aside on paper towels.
  3. In a medium bowl whisk together parmesan, egg yolks, eggs and pepper until smooth. Pour in hot reserved pasta water in a thin stream while whisking until blended.
  4. Add pasta to bacon fat and reheat. Once pasta is warm reduce heat to medium low and pour in egg mixture, stirring frequently. Stir until sauce thickens (about 2-3 minutes) and stir in cooked bacon. Season to taste with salt.
  5. Portion carbonara into serving bowls, evenly distribute mini crab cakes and top with fresh chopped basil and parmesan cheese.