Summer Crab Carbonara with Lemon and Capers

Fill a large pot with water to 2in from the top. Generously salt water. Bring to boil over high heat.

Stir in pasta, return to boil. Cook pasta, stirring occasionally, until very al dente. Approx 2 min less than package instructions.

Drain pasta in colander. Reserve 1 1/2cup cooking liquid. Add small drizzle of olive oil to pasta in colander and toss to coat

Cook oil and garlic in large deep skillet over medium heat. Stir often until lightly toasted, approx 4min

Add capers and black pepper. Cook stiring often, approx 2min.

Add 1 cup reserved pasta liquid. Bring to a boil over medium

Stir in pasta and return to boil over medium. Cook until al dente, approx 3-4min. Add up to 1/4cup reserved pasta water until desired sauce consistency is reached. Remove from heat

Stir pasta mixture vigorously using a wooden spoon. Pour egg yolks in a quick stream into mixture. Stir until slightly creamy, approx 10 seconds.

While continuing to stir, add romano cheese and chives. Stir until sauce is creamy and silky, approx 20sec

Gently stir in crab, lemon juice and lemon zest. Season to taste with salt. Add additional pasta water if needed to loosen sauce.

Serve with garlic bread and lemon wedges