In a skillet over medium heat, add the olive oil. Once it shimmers, toss in the chopped pancetta. Cook until it starts to brown, about five minutes, stirring occasionally.

Add the minced shallots and garlic, sautéing until the shallots turn golden brown, another five minutes. Remove from heat and set aside.

In a large bowl, whisk together the eggs, grated Parmesan cheese, chopped parsley, salt, and pepper until well combined.

Add the reserved pancetta mixture along with the Meyer lemon zest and juice. Gently fold in the lump crabmeat, being careful not to break it up too much.

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta, reserving some pasta water.

Transfer the hot pasta directly to the bowl with the egg and crab mixture. Add the butter and quickly toss everything together. If necessary, add a splash of reserved pasta water to achieve your desired sauce consistency.

Divide the pasta among four plates. Generously sprinkle with toasted bread crumbs and a little extra chopped parsley for freshness. Enjoy while it’s hot!