Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, summer crab carbonara with lemon and capers. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Summer Crab Carbonara with Lemon and Capers is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Summer Crab Carbonara with Lemon and Capers is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook summer crab carbonara with lemon and capers using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Summer Crab Carbonara with Lemon and Capers:

1. Get 12 oz uncooked bucatini pasta
2. Make ready 1/2 cup olive oil
3. Make ready 2 Tbsp finely chopped garlic
4. Prepare 1/4 cup capers (drained, rinsed, chopped)
5. Make ready 1 tsp coarse ground black pepper
6. Take 6 large egg yolks (beaten)
7. Make ready 3 oz Pecorino Romano cheese (grated, approx 3/4cup)
8. Get 1/2 cup thin sliced chives
9. Get 8 oz fresh Jonah/Blue/Stone Crab meat
10. Make ready 1 Tbsp grated lemon zest
11. Make ready 1 Tbsp fresh lemon juice

Steps to make Summer Crab Carbonara with Lemon and Capers:

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
12. Ready to serve and ENJOY!

So that is going to wrap it up for this exceptional food summer crab carbonara with lemon and capers recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!