Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley Recipe | James Beard Foundation

Ingredients

• 1 tablespoon olive oil
• 1 cup diced pancetta
• 2 shallots, minced
• 2 cloves garlic, minced
• 3 whole eggs, lightly beaten
• 1 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• 1 pinch Old Bay seasoning
• Salt and pepper to taste
• 1/2 pound lump crabmeat
• Zest of 3 Meyer lemons, 1 lemon reserved
• 1 pound fresh or 11 ounces dry spaghetti
• 3 tablespoons butter
• 1 cup toasted bread crumbs