Summer Crab Carbonara With Lemons And Capers Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
• STEP 3.Add the crab meat, lemon zest, and capers to the skillet. Cook for a few minutes until the crab is heated through.
• STEP 4.In a separate bowl, whisk together the eggs, Parmesan cheese, and black pepper.
• STEP 5.Drain the cooked pasta and add it to the skillet with the crab mixture. Toss to combine.
• STEP 6.Pour the egg mixture over the pasta and toss quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce.
• STEP 7.Serve the Summer Crab Carbonara with a sprinkle of additional Parmesan cheese and a squeeze of lemon juice.

Cooking Tips

• Be careful not to overcook the crab meat as it can become tough.
• Use fresh lemon zest for the best flavor.
• Toss the pasta quickly with the egg mixture to prevent the eggs from scrambling.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the carbonara gently in a skillet over low heat, adding a splash of milk or cream to revive the creaminess.
• Serve the carbonara hot, garnished with fresh parsley and additional lemon zest.