夏季螃蟹Carbonara配柠檬和刺山柑

将一个大锅装满水，距离锅的顶部2英寸；大量的盐水。将水沸腾高高。加入面食，然后煮沸高。煮意大利面，偶尔搅拌，直到非常Al Dente（比Al Dente的包装方向少2分钟）。将面食在漏勺中排出，保留1 1/2杯在一个小的耐热碗中烹饪液体。在漏勺的面食中加入小毛毛雨，然后轻轻折腾。

将油和大蒜在介质上的大而深煎锅中煮熟，经常搅拌，直到轻轻烘烤，约4分钟。加入刺山柑和黑胡椒；做饭，经常搅拌2分钟。加入1杯预留的意大利面烹饪液；在培养基上煮沸。搅拌煮熟的意大利面，然后在培养基上煮沸；煮3至4分钟的面食，直到面食为Al Dente，最多可保留1/4杯意大利面烹饪液，直到达到所需的酱汁一致性。从火上移开。

While stirring pasta mixture vigorously using a wooden spoon, pour egg yolks in a quick stream into mixture; stir until slightly creamy, about 10 seconds. While stirring vigorously, quickly add cheese and chives; stir until sauce is creamy and silky, about 20 seconds. Gently stir in crab and lemon zest and juice. Season to taste with fine sea salt or kosher salt. (If needed, add additional pasta cooking liquid to loosen sauce.) Divide pasta mixture evenly among 4 shallow bowls; garnish with additional cheese. Serve with garlic bread and lemon wedges.