Summer Crab Carbonara With Lemons And Capers
Summer is the perfect time to experiment with new flavors in the kitchen, and what better way to do that than with a classic Italian dish? This summer crab carbonara with lemons and capers is a refreshing twist on the traditional carbonara, and it's sure to impress your taste buds.
What is Carbonara?
Carbonara is a pasta dish that originates from Rome, Italy. It is made with pasta, eggs, pancetta or bacon, and grated Pecorino Romano cheese. The heat from the pasta cooks the eggs and creates a creamy sauce. It's a simple dish with rich flavors that will leave you wanting more.
Adding Crab Meat
For this summer crab carbonara, we're taking the classic dish and adding a fresh twist with some crab meat. Crab meat is a great ingredient to use in the summer because it's light and refreshing. Plus, it adds a bit of sweetness to the dish that complements the salty pancetta or bacon.
The Lemon and Caper Twist
To further enhance the flavors of this dish, we're also adding some lemon and capers. The lemon adds a bright, acidic flavor that cuts through the richness of the egg and cheese sauce, while the capers add a salty and tangy flavor that complements the sweetness of the crab meat. It's a perfect balance of flavors that will leave your taste buds wanting more.
Recipe
Now that you know what to expect from this dish, let's get to the recipe. Here's what you'll need:
- 1 pound of spaghetti
- 4 eggs
- 1 cup of grated Pecorino Romano cheese
- 1/2 pound of pancetta or bacon
- 1/2 pound of crab meat
- 1/4 cup of capers
- The juice and zest of 1 lemon
- 1/4 cup of chopped parsley
- 2 cloves of garlic
- 3 tablespoons of olive oil
- Salt and pepper to taste
Start by cooking the spaghetti in a pot of salted boiling water until it's al dente. While the pasta is cooking, chop the pancetta or bacon into small pieces and cook it in a pan until it's crispy.
In a large bowl, beat the eggs and mix in the grated Pecorino Romano cheese, lemon juice and zest, and chopped parsley. Set aside.
In another pan, heat up the olive oil and add the minced garlic. Cook for about a minute, then add the crab meat and capers. Cook until the crab meat is heated through, then add the cooked pancetta or bacon.
Once the spaghetti is cooked, drain it and add it to the pan with the crab meat and pancetta or bacon. Make sure everything is mixed together, then pour the egg and cheese mixture over the pasta. Make sure to stir quickly so the eggs cook from the heat of the pasta without scrambling.
Once everything is mixed together and the sauce is creamy, serve it up with some extra grated cheese and chopped parsley on top.
Conclusion
This summer crab carbonara with lemons and capers is the perfect dish to impress your friends and family with. It's a refreshing twist on a classic dish that's easy to make and full of flavor. So go ahead and give it a try!
