How to Make Summer Crab Carbonara with Lemons and Capers

Food and Wine

This luxurious-yet-easy twist on a classic recipe will be an impressive meal for any weeknight dinner or special occasion. In this video, Chef Roscoe makes summer crab carbonara with a silky pecorino cheese-based sauce, fresh crabmeat, and bucatini pasta.

Transcript

00:00This summer crab carbonara comes from food and wine best new chef Douglas Williams

00:04and is a fresh simple twist on a classic. The secret? Cooking bucatini in a garlic

00:09and olive oil base with capers and black pepper, then simmering it in pasta water

00:13to form a light sauce. Off the heat, beaten egg yolks, grated pecorino, and

00:18fresh chives create a creamy silky sauce without scrambling the eggs. Sweet fresh

00:22crab meat plus lemon zest and juice adds burst of freshness. Topped with more

00:28pecorino and enjoy a luxurious yet easy summer pasta. I'm really excited about

00:32this. The lemon, the fresh crab, the creaminess of the yolk. Well done chef

00:41Williams. Well done.

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