Caviar Carbonara
Whether it’s for a date night or a dinner party, this caviar carbonara is the perfect way to impress your guests.
Recipe by: The Coastal Table
Photo by: Jennifer Johnson
INGREDIENTS
2 large eggs
1/4 cup freshly grated Parmigiano-Reggiano
Zest from 2 lemons
4 ounces pappardelle
Kosher salt
Freshly ground black pepper
INSTRUCTIONS
1. In a large bowl, add eggs and beat until combined.
2. Add cheese and lemon zest, and season with salt and pepper. Set aside.
3. Bring a pot of water to boil and add salt. Add pasta and cook until al dente, 7-10 minutes. Reserve about 1 cup of pasta water.
4. Slowly stream in a bit of pasta water to eggs to temper them, stirring as you add it until combined.
5. Add pasta and stir into sauce to combine. Add in additional pasta water as needed to thicken sauce to desired consistency.
6. Divide among serving bowls and top each with Paddlefish caviar, some additional lemon zest, and a good grind of fresh pepper and serve.
THIS RECIPE FEATURES:
Paddlefish Caviar
Native to the Mississippi River, our Paddlefish caviar has a beautifully small, platinum pearl and a distinctly briny flavor. Similar to the tasting notes of Sevruga caviar from the Caspian Sea, Paddlefish lends itself well to creamy pastas or burrata salad with an aquatic piquancy that provides a burst of strong salinity.