Teriyaki Cod Rice Stacks
40 minutes 4 servings
Crab Carbonara
30 minutes 4 servings
This coastal twist on the classic Roman pasta dish brings the deliciousness of Louis Kemp together with the creamy richness of egg yolks and sharp pecorino Romano. Bucatini, with its hollow center, perfectly captures the silky sauce, while capers and lemon zest add a bright, tangy contrast. Finished with fresh chives and a touch of black pepper, this dish is both comforting and refined—ideal for a special dinner or a luxurious weeknight treat.
Ingredients
1 (8 oz) package Louis Kemp Crab Delights® Leg Style, gently shredded
12 oz bucatini pasta
1/2 cup olive oil, plus more for drizzling
2 Tbsp garlic, finely chopped
1/4 cup capers, drained, rinsed, and chopped
1 tsp coarsely ground black pepper
6 large egg yolks, beaten
3 oz pecorino Romano cheese, grated (about 3/4 cup), plus more for garnish
1/2 cup fresh chives, thinly sliced
1 Tbsp lemon zest
1 Tbsp fresh lemon juice
Fine sea salt or kosher salt, to taste
Garlic bread and lemon wedges, for serving
Directions
Bring a large pot of generously salted water to a boil. Cook bucatini until very al dente, about 2 minutes less than package directions. Reserve 1 1/2 cups pasta water, then drain and drizzle pasta with a little olive oil.
In a large skillet, heat 1/2 cup olive oil over medium. Add garlic and cook, stirring often, until lightly golden, about 4 minutes. Stir in chopped capers and black pepper; cook 2 more minutes.
Add 1 cup reserved pasta water and bring to a boil. Add cooked pasta to the skillet and toss. Cook for 3–4 minutes until al dente, adding more pasta water as needed to loosen the sauce. Remove from heat.
While stirring vigorously, stream in egg yolks and mix quickly to create a silky sauce. Add grated cheese and chives, stirring until smooth.
Gently fold in Louis Kemp Crab Delights® Leg Style, lemon zest, and lemon juice. Season to taste with salt. Divide into 4 bowls and top with extra cheese. Serve with garlic bread and lemon wedges.
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