Caviar Carbonara Pasta

By Celeste Perez

This caviar carbonara pasta recipe is extra indulgent and simple to make.  


     10 oz linguine

      2 tbsp olive oil

      2 cloves garlic, finely sliced

      2 eggs

      1/2 cup grated parmesan

      ½ cup heavy cream

      Sea salt

      Black pepper

      Parsley, chopped

      4 tablespoons caviar (125g tin recommended)


  1. Boil water in a pot over high heat and salt generously.
  2. Once water has achieved a rolling boil, add pasta.
  3. Cook pasta until al dente, around 6 to 8 minutes.
  4. While waiting for the pasta to cook, whisk eggs, parmesan and heavy cream in a bowl and set aside.
  5. In a skillet over medium heat, heat up olive oil and add garlic. Stir till fragrant and golden brown. Turn off the heat and set aside.
  6. Once the pasta is al dente, drain immediately and return to the pot. Reserve 1 cup of pasta water.
  7. Pour the egg mixture in slowly over the pasta and toss to coat. The heat from the pasta will cook the sauce gently. If it looks too thick, add in a couple tablespoons of the reserved pasta water at a time and toss.
  8. Pour in the fried garlic and olive oil and toss again. Season with salt and pepper to taste.
  9. Plate your pasta and top with ROE Caviar.
  10. Garnish with parsley and enjoy!