By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Carbonara with caviar is the dish that combines two food traditions that should never have crossed paths but absolutely work when they do. Traditional Roman carbonara (guanciale, eggs, pecorino, pepper) topped with cold caviar pearls. The salt of the cured pork and the brine of the caviar reinforce each other beautifully.
Key Takeaways
- Use guanciale, never bacon or pancetta (different cuts entirely)
- 4 egg yolks + 1 whole egg for 200g of pasta is the right ratio
- No cream, ever, that's not carbonara
- Caviar goes on top, never in the sauce
- 20g of [Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per portion
The Ingredients
Serves 2
- 200g spaghetti or rigatoni
- 100g guanciale, diced into 1cm cubes
- 4 large egg yolks
- 1 whole large egg
- 60g Pecorino Romano, finely grated
- 40g Royal Oscietra
- Generous freshly cracked black pepper
- Sea salt for the pasta water
The Method
Step 1: Render the Guanciale
Place the diced guanciale in a cold heavy pan. Set over medium heat. Cook 6-7 minutes until the fat is rendered and the meat is golden and crisp. Take off the heat. Reserve.
Step 2: Boil the Pasta
Bring a large pan of heavily salted water to the boil. Cook the pasta to packet al dente time minus 1 minute.
Step 3: Mix the Egg Sauce
In a heatproof bowl, whisk the egg yolks and whole egg with the grated pecorino and a generous amount of cracked black pepper. The mixture should be thick and pale.
Step 4: Combine
Reserve 200ml of pasta water. Drain the pasta and immediately tip into the guanciale pan (off the heat). Toss to coat in the rendered fat.
Pour the egg-cheese mixture over the pasta. Add 4-5 tablespoons of the reserved pasta water. Toss vigorously and constantly for 60 seconds. The residual heat cooks the eggs into a silky sauce. If it looks dry, add more pasta water. If it scrambles, you went too hot.
Step 5: Plate and Top
Plate into warm shallow bowls. Wait 60 seconds. Spoon 20g of caviar onto each portion. Add a final crack of black pepper. Serve immediately.
Tips
Guanciale, not bacon. Guanciale (cured pork jowl) has a different fat profile and more delicate flavour than bacon. Pancetta (cured pork belly) is the second-best option. Bacon is a different dish.
No cream, ever. Authentic Roman carbonara uses no cream. The silky texture comes from emulsifying the eggs with the pasta water and rendered guanciale fat.
Off the heat for the eggs. The pan must be off the heat when the eggs go in. Direct heat scrambles them. Residual heat cooks them gently.
Pasta water is the secret. Starchy water emulsifies the eggs and keeps the sauce loose. Without it, you have a stodgy mess.
Variations and Pairings
With Beluga: Use 30g of Beluga XXL per portion.
With pecorino di fossa: Use the cave-aged pecorino for deeper savoury character.
Wine pairing: A Frascati or Verdicchio. Avoid heavy reds with carbonara.
For more pasta dishes, see our spaghetti with caviar and brown butter and caviar mac and cheese recipes.
Frequently Asked Questions
Why no cream in carbonara?
Authentic Roman carbonara never uses cream. The silky texture comes from emulsifying eggs with pasta water and rendered fat. Cream-based "carbonara" is a different dish.
What's the right cheese?
Pecorino Romano is the textbook choice. Parmigiano Reggiano works as a substitute but the flavour is milder.
Can I use bacon if I can't find guanciale?
Pancetta is the closest substitute. Bacon is acceptable but the result is a different dish entirely.
How much caviar per person?
20g per person is restaurant-portion. The carbonara is rich and salty, so smaller caviar portions work better here than on plain pasta.
Further Reading
A plate of carbonara with caviar is one of those midweek dinners that proves cross-cultural cooking can work beautifully. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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