Creamy Crab Fettuccine Alfredo MUKBANG | High Protein + Lower Fat Version!

Today, we're eating fettuccine Alfredo! And this time, I've added a ton of crab meat, aaaand added another little spin to it. This version of Alfredo is still super creamy, but way lower in fat and calories... so you can eat more of it! And, this version has waaaay more protein than the Americanized or traditional versions. Will def be making different variations of this in the future! Link below for the recipe inspo along with what I did different!

Recipe inspo: https://40aprons.com/cottage-cheese-a...
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What I did different:
I decided to double the sauce recipe for the same amount of pasta. In hindsight, I will do 1.5x the sauce amount next time. I also added more cottage cheese, a total of 15oz, and I split up the liquid doing half bone broth and half whole milk. I omitted the granulated garlic and dried herbs in lieu of 3-4 cloves fresh minced garlic and 1 tsp of old bay. You can blend your garlic into your sauce for a sharper garlic flavor, otherwise sautéed in the pan you're adding your sauce to in a little butter or EVOO (or both) until fragrant, then add the sauce. I also added 12oz crab meat, half lump crab and half claw meat. I also added the zest of a lemon and juice of half a lemon, but I'd totally add the juice of whole lemon next time, and maybe even zest of 2. Topped the whole thing off with freshly grated parm (which you should also be using in the main recipe), fresh parsley and more lemon zest. Make sure you're undercooking your pasta by a couple minutes so you can transfer it to your sauce pan to finish cooking there. And don't forget to save some pasta water (~2 cups) in case you want to add to the sauce right away or for leftovers if you plan to have any!

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