Take a classic Italian favourite to the next level with this indulgent Pappardelle Carbonara with Caviar. Fresh homemade pasta is coated in a rich, velvety carbonara sauce made with Parmigiano Reggiano, egg yolks and a hint of lemon zest, before being finished with luxurious caviar. Perfect for dinner parties, romantic occasions or gourmet entertaining, this elegant caviar pasta recipe is surprisingly simple to make and delivers exceptional flavour in every bite.

Ingredients (serves 4)

For the Fresh Pappardelle

• 220g Italian ’00’ flour, plus extra for dusting
• 2 teaspoons salt
• 4 large egg yolks
• 1 large egg
• 22ml extra virgin olive oil

For the Carbonara

• 3 large egg yolks
• 1 large egg
• 50g finely grated Parmigiano Reggiano
• Zest of 1 lemon
• Salt, to taste
• Freshly ground black pepper, to taste
• 60g caviar – Oscietra, Beluga or Kaluga, complements the richness of the carbonara beautifully
• Fresh dill, finely snipped, for garnish

How to Make Pappardelle Carbonara with Caviar

Step 1: Prepare the Fresh Pasta Dough

In a food processor, pulse the flour and salt together until combined.

In a separate bowl, whisk together the egg yolks, whole egg and olive oil. Add the wet ingredients to the flour mixture and pulse until the dough just comes together.

Transfer the dough to a lightly floured work surface and knead for 5–10 minutes until smooth and firm. Wrap in cling film and leave to rest at room temperature for 1 hour.

Step 2: Roll and Cut the Pappardelle

Divide the dough into four equal portions, keeping the unused pieces covered.

Using a pasta machine, begin at the widest setting and gradually roll each piece through progressively thinner settings until reaching setting six. Lay each pasta sheet onto a lightly floured surface and dust generously with flour.

Loosely roll each sheet and cut into ribbons approximately 2cm wide to create pappardelle.

Transfer the pasta to a lightly floured tray, gently toss to prevent sticking and leave to rest for 30 minutes.

Step 3: Cook the Fresh Pasta

Bring a large saucepan of generously salted water to the boil.

Cook the fresh pappardelle for 2–3 minutes until al dente. Before draining, reserve approximately 240ml of the pasta cooking water.

Step 4: Make the Carbonara Sauce

While the pasta cooks, whisk together the egg yolks, whole egg, grated Parmigiano Reggiano, lemon zest, ½ teaspoon kosher salt and 1 teaspoon freshly ground black pepper in a large bowl.

Gradually whisk in 120ml of the reserved hot pasta water to gently temper the eggs and create a silky sauce.

Add the drained pasta along with half of the premium caviar. Toss vigorously for 1–2 minutes until the sauce becomes glossy, creamy and evenly coats the pasta.

Step 5: Finish and Serve

Divide the pasta between warm serving bowls.

Top with the remaining premium caviar and garnish with freshly snipped dill.

Serve immediately while the carbonara is rich and creamy and the caviar remains perfectly chilled.

Tips for the Best Caviar Carbonara

• Fresh homemade pasta provides the finest texture, but high-quality fresh pappardelle can be used if you’re short on time.
• Tempering the eggs with hot pasta water prevents the sauce from scrambling and creates a perfectly silky carbonara.
• Add the caviar at the very end to preserve its delicate flavour and texture.
• Avoid overheating the finished dish once the caviar has been added.
• Pair with Champagne, Blanc de Blancs, or a crisp, mineral-driven white wine for an unforgettable dining experience.

Frequently Asked Questions

What type of caviar is best for carbonara?

Oscietra, Beluga or Kaluga, complements the richness of the carbonara beautifully with its buttery, briny flavour and delicate texture.

Can I make the pasta in advance?

Yes. Fresh pasta can be prepared several hours ahead and lightly dusted with flour before cooking. It can also be frozen for longer storage.

Why add caviar to carbonara?

Caviar adds an elegant burst of salinity and a luxurious finish that enhances the creamy Parmigiano Reggiano sauce without overpowering the dish.

What wine pairs well with caviar carbonara?

Dry Champagne, sparkling wine, Chablis or other crisp white wines balance the richness of the carbonara while complementing the delicate flavour of premium caviar.