Summer Crab Carbonara with Lemons and Capers

Name: Summer Crab Carbonara with Lemons and Capers
Ingredients: 12 ounces uncooked bucatini pasta; 1/2 cup olive oil, plus more for drizzling; 2 tablespoons finely chopped garlic; 1/4 cup drained and rinsed capers, chopped; 1 teaspoon coarsely ground black pepper; 6 large egg yolks, beaten; 3 ounces pecorino Romano cheese, grated (about 3/4 cup), plus more for garnish; 1/2 cup thinly sliced fresh chives; 8 ounces fresh Jonah, blue, or stone crabmeat, picked over; 1 tablespoon grated lemon zest plus 1 tablespoon fresh lemon juice; Fine sea salt or kosher salt; Garlic bread and lemon wedges, for serving