Summer Crab Spaghetti Carbonara with Lemons & Capers

Serving Size:  4-6
Prep Time:  15 Minutes
Cook Time: 30 Minutes
Total Time:  45 Minutes


1 lb. Pappardelle's Plain (No Egg) Spaghetti
1/2 cup extra-virgin olive oil, plus more for drizzling
2 Tbsp. garlic, finely chopped
1/4 cup capers, drained, rinsed & chopped
1 tsp. ground black pepper
6 large egg yolks, beaten
3 oz. grated Pecorino-Romano cheese, plus more for garnish
1/2 cup chives, thinly sliced
8 oz. fresh crabmeat (Jonah, Blue or Stone)
1 Tbsp. grated lemon zest plus 1 Tbsp. fresh lemon juice
Salt, to taste
Lemon wedges, for garnish


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until very al dente, about 6-8 minutes. Drain, reserving 1-1/2 cups pasta water, and set aside in a large bowl. Add a small drizzle of olive oil and toss to gently coat.
  2. Cook olive oil and garlic in a large skillet over medium heat, stirring often, until lightly toasted, about 4 minutes. Add capers and black pepper and cook, stirring often, for about 2 minutes. Add 1 cup reserved pasta water and bring to a boil. Stir in cooked pasta, and return to a boil over medium heat. Cook, stirring occasionally, until pasta is al dente, about 3-4 minutes, adding up to 1/4 cup reserved pasta cooking liquid until desired sauce consistency is reached. Remove from heat.
  3. While stirring pasta mixture vigorously using a wooden spoon, pour egg yolks in a quick stream into mixture and stir until slightly creamy, about 10 seconds. While stirring vigorously, quickly add cheese and chives and stir until sauce is creamy and silky, about 20 seconds. Gently stir in crab and lemon zest & juice. Add salt, to taste.
  4. Divide pasta into serving dishes. Garnish with additional cheese and serve with lemon wedges. Enjoy!