Blue Crab Carbonara Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp fine salt. Add 1 lb paccheri and cook until very al dente, about 9–11 minutes (follow package and subtract 1–2 minutes so pasta finishes in the sauce). Before draining, reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While pasta cooks, separate and measure egg yolks and whole egg into a medium bowl. Whisk together 3 yolks + 1 whole egg, 1 cup grated Pecorino, 1 tsp freshly ground black pepper, and 1 tsp fine sea salt until smooth and slightly thickened. Set aside at room temperature.

In a large sauté pan over medium heat, add 2 tbsp extra-virgin olive oil and 2 tbsp unsalted butter. When butter melts and begins to foam, add 2 tbsp minced shallot and cook, stirring, until softened and translucent, about 2 minutes.

Add 2 tsp minced garlic and cook 30–45 seconds until fragrant but not browned.

Raise heat to medium-high, add 1 cup dry white wine and 1 tbsp fresh lemon juice. Simmer briskly until reduced by about half (4–6 minutes) to concentrate flavor and remove alcohol. Taste and adjust salt very lightly (remember cheese and pasta water add salt later).

Turn heat to low. Gently fold in 10 oz jumbo lump blue crab meat, using a spatula to warm through without breaking lumps, 1–2 minutes. Remove about 2 tbsp of warmed crab to a small bowl to reserve for garnish. Keep the pan off high heat to avoid overcooking crab.

With the pan on very low heat (or removed from heat), add the drained paccheri to the pan and toss gently to coat with the butter/olive oil/wine mixture. Add about 1/2 cup of the reserved pasta water to loosen and create a silky pan liquid.

Working quickly but off the direct heat, pour the egg-cheese mixture over the pasta and use tongs to toss vigorously and constantly. The residual heat plus the starchy pasta water will cook the eggs into a glossy, creamy sauce without scrambling. If the sauce is too thick, add more reserved pasta water, 1–2 tbsp at a time, until it clings to the pasta (total used about 1/2–3/4 cup).

Fold in the warmed crab meat gently so lumps remain intact. Taste and adjust seasoning with a pinch more salt if needed and more black pepper to taste.

Plate the carbonara: divide paccheri among 4 warm plates (serves 4). Top each portion with the reserved crab lumps. Sprinkle 2 tbsp chopped parsley, 1 tbsp chives, and 1 tsp lemon zest evenly over the plates.

Drizzle each plate with 1 tsp extra-virgin olive oil, finish with 1/2 tsp cracked black pepper, and garnish with microgreens or additional parsley if using.

Serve immediately with extra grated Pecorino at the table. Recommend eating within minutes so sauce remains silky.