Recipe: Appetizing Summer Crab Carbonara with Lemon and Capers

Summer Crab Carbonara with Lemon and Capers.

To make Summer Crab Carbonara with Lemon and Capers you need 11 ingredients and just 11 steps. Here is how you achieve it.

Ingredients

1. You need of uncooked bucatini pasta.
2. You need of olive oil.
3. It's of finely chopped garlic.
4. It's of capers (drained, rinsed, chopped).
5. You need of coarse ground black pepper.
6. It's of large egg yolks (beaten).
7. You need of Pecorino Romano cheese (grated, approx 3/4cup).
8. You need of thin sliced chives.
9. It's of fresh Jonah/Blue/Stone Crab meat.
10. Prepare of grated lemon zest.
11. You need of fresh lemon juice.

Summer Crab Carbonara with Lemon and Capers step by step

1. Fill a large pot with water to 2in from the top. Generously salt water. Bring to boil over high heat..
2. Stir in pasta, return to boil. Cook pasta, stirring occasionally, until very al dente. Approx 2 min less than package instructions..
3. Drain pasta in colander. Reserve 1 1/2cup cooking liquid. Add small drizzle of olive oil to pasta in colander and toss to coat.
4. Cook oil and garlic in large deep skillet over medium heat. Stir often until lightly toasted, approx 4min.
5. Add capers and black pepper. Cook stiring often, approx 2min..
6. Add 1 cup reserved pasta liquid. Bring to a boil over medium.
7. Stir in pasta and return to boil over medium. Cook until al dente, approx 3-4min. Add up to 1/4cup reserved pasta water until desired sauce consistency is reached. Remove from heat.
8. Stir pasta mixture vigorously using a wooden spoon. Pour egg yolks in a quick stream into mixture. Stir until slightly creamy, approx 10 seconds..
9. While continuing to stir, add romano cheese and chives. Stir until sauce is creamy and silky, approx 20sec.
10. Gently stir in crab, lemon juice and lemon zest. Season to taste with salt. Add additional pasta water if needed to loosen sauce..
11. Serve with garlic bread and lemon wedges.