Carbonara with Crab

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

1 pound lump Dungeness or King crab leg meat

⅓ pound meaty pancetta or guanciale

1 shallot

1 small rib of celery with leafy tops

4 cloves garlic

A few sprigs of thyme

6 large eggs

About ¾ cup grated Pecorino-Romano, loosely packed

About ¾ cup grated Parmigiano-Reggiano cheese, loosely packed

Salt and pepper

1 pound spaghetti

subheading: EVOO:

½ cup sherry or white wine

1 small lemon

2 scallions

A small handful of celery tops

Togarashi or Old Bay, for sprinkling

Negroni, for serving, recipe follows

subheading: Negroni:

1 orange wedge

1 ½ ounces gin

1 ½ ounces Campari

¾ ounces red vermouth

2 dashes Angostura bitters

Ice

Club soda, for topping, if desired

1 lemon twist

Directions at foodnetwork.com

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