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Summer Crab Carbonara with Lemons and Capers
Ingredients
  • 12 ounces uncooked bucatini pasta
  • ½ cup olive oil, plus more for drizzling
  • 2 tablespoons finely chopped garlic
  • ¼ cup drained and rinsed capers, chopped
  • 1 teaspoon coarsely ground black pepper
  • 6 large egg yolks, beaten
  • 3 ounces pecorino Romano cheese, grated (about ¾ cup), plus more for garnish
  • ½ cup thinly sliced fresh chives
  • 8 ounces fresh Jonah, blue, or stone crabmeat, picked over
  • 1 tablespoon grated lemon zest plus 1 tablespoon fresh lemon juice
  • Fine sea salt or kosher salt
  • Garlic bread and lemon wedges, for serving
Steps
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