Caper & Crab Carbonara
Caper & Crab Carbonara. A dish to put you in the mood for spring. Giving classic carbonara a twist by swapping the bacon for crab, adding some capers, and sprinkling with fresh chives and parsley. It’s one of those pasta dishes that just feels refreshing and it’s perfect for the warmer weather we’re having here today !!
Today really started to feel like spring, and I am so not complaining about it. Just to see sun instead of snow, really has lifted everyone’s mood. Every single meeting I was in at work today someone mentioned the beautiful weather. It made me super happy that everyone else was feeling the springtime mood too.
I am so excited for spring flowers, beach trips, wearing cute outfits out without having to put on a big puffy coat to cover them up. So many exciting things are on the way, and that only means one thing. Exciting recipes are also on the way.
With today’s uplifting weather, we really wanted to make a fun spring feeling dish. We were wanting to do a pasta with crab meat, so we came up with this Caper & Crab Carbonara. It’s looks super springy, tastes super springy, and has all the uplifting weather feels in one big bite!!
Get ready guys because we are bringing on ALL the warm weather vibes in our recipes this month !!
Ingredients
1/2 cup olive oil
2 garlic cloves; minced
1/4 cup capers
1 teaspoon coarse black pepper
4 eggs; beaten
1/2 cup pecorino romano cheese; grated
fresh chives; chopped
fresh parsley; chopped
1/2 pound crab meat
1 pound spaghetti
Directions
In a large skillet, heat the olive oil. Add the garlic, stirring until lightly toasted for about 3 - 4 minutes. Add capers and black pepper. Set aside.
Meanwhile cook the pasta. While the pasta is cooking, take out 1 cup of pasta water and add it to the oil skillet. Drain the pasta, saving another cup of water. Add the pasta to the skillet and stir until al dente. Add additional pasta water as needed. Remove from heat.
Stir the pasta vigorously. Pour in the eggs and continue to stir until creamy. Add the cheese, chives, and parsley. Gently fold in the crab. Serve sprinkled with red pepper flakes.
