• In a large pan, melt butter over medium heat. Add heavy cream and Cajun seasoning. Stir in grated parmesan cheese and crab. Fold in fresh cooked spaghetti. Add about 1 ladle of pasta water to loosen the sauce and ensure it's creamy. Serve right away with fresh lemon and more grated parmesan.

Fresh Spaghetti

• Combine flour, eggs, salt and olive oil in a stand mixer. Mix on medium speed until a ball is formed, pushing excess flour on bowl sides into middle as needed. Continue on medium speed for about 10 minutes until a smooth ball is formed.
• Place ball in plastic wrap and refrigerate for at least 15 minutes before rolling out. Divide dough into 4 equal portions, flatten each with hand (enough to fit through your pasta roller) Flour each portion. Send one portion through starting on lowest setting and work through each setting, trying to maintain a nice rectangular shape. Flour generously, then run pasta sheet through the spaghetti setting, and twirl into a nice nest or hang to keep separated until ready to cook. Repeat with remaining portions.
• Bring a pot of salted water to a boil. Boil for about 1-2 minutes.

  Reserve some pasta water for sauce.