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Creamy Caviar Pasta

D'Artagnan chef bio | Yield: serves 2
This simple dish makes an impressive dinner party first course (and an even better midnight snack for two). Scale the recipe up as needed.
Caviar Carbonara Pasta Recipe | D’Artagnan

Ingredients

  • 2 pastured egg yolks
  • 2 teaspoons crème fraîche
  • 2 teaspoons finely grated Parmigiano Reggiano
  • Freshly ground black pepper, if desired
  • 4 ounces egg tagliatelle
  • 2 dollops Farm-Raised Ossetra Caviar Malossol

Preparation

  1. In a mixing bowl, whisk together egg yolks, crème fraîche, cheese, and pepper, if using. Set aside.
  2. Bring a pot of salted water to a boil; add pasta and cook until al dente. Drain, reserving a bit of pasta water.
  3. Whisk about a teaspoon of pasta water into egg and cheese mixture. Repeat. Add hot pasta and turn to coat evenly, adding another spoon or so of pasta water, if needed.
  4. Split pasta evenly between small, warmed bowls. Top each with a generous dollop of caviar and serve immediately.

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