# Components:
→ Pasta
01 - 400 grams (14 oz) spaghetti or linguine
→ Sauce Base
02 - 4 large egg yolks
03 - 100 milliliters (⅓ cup + 1 tbsp) heavy cream
04 - 100 grams (3.5 oz) finely grated Parmigiano-Reggiano cheese
05 - 50 grams (1.8 oz) finely grated Pecorino Romano cheese
06 - Freshly ground black pepper, to taste
07 - ½ teaspoon sea salt
→ Flavor Enhancers & Garnish
08 - 60 grams (2 oz) high-quality caviar (e.g., Oscietra or Sevruga)
09 - 2 tablespoons unsalted butter
10 - 80 grams (2.8 oz) pancetta or guanciale, diced (optional)
11 - 2 tablespoons finely chopped chives or parsley (optional)
12 - Extra Parmigiano-Reggiano, for serving
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Introduce the spaghetti or linguine and cook until al dente, following package directions. Before draining, carefully reserve 120 milliliters (½ cup) of the starchy pasta water. Drain the pasta thoroughly.
02 - Concurrently with pasta preparation, in a large mixing bowl, combine the egg yolks, heavy cream, finely grated Parmigiano-Reggiano, Pecorino Romano, a liberal amount of freshly ground black pepper, and sea salt. Whisk the mixture until it achieves a smooth consistency.
03 - If utilizing pancetta or guanciale, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until it renders its fat and becomes delightfully crispy. Remove the rendered product from the skillet and set aside, leaving the rendered fat in the skillet.
04 - Immediately after draining, add the hot, cooked pasta directly into the bowl containing the egg and cheese mixture. Toss the pasta vigorously and continuously to coat every strand. Gradually incorporate the reserved pasta water, a small amount at a time, while tossing, until a luscious, creamy sauce forms. The residual heat from the pasta and the water will gently cook the egg yolks, creating the emulsion without scrambling.
05 - Gently fold the unsalted butter into the pasta and sauce mixture until fully melted and incorporated. If using, add the rendered pancetta or guanciale to the pasta at this stage and toss to combine.
06 - Divide the prepared pasta evenly among four serving plates. Artfully spoon a generous portion of high-quality caviar atop each serving. Garnish with finely chopped chives or parsley and a sprinkle of extra Parmigiano-Reggiano, if desired.
07 - Present the caviar carbonara hot, allowing guests to experience its optimal texture and flavor. This dish is best enjoyed immediately after preparation.
