This coastal spin on carbonara trades heaviness for pure silk, letting sweet crab and briny caviar take center stage. Instead of the classic thick cling, the sauce is whisked a little looser—glossy, delicate, and just fluid enough to highlight the seafood without weighing it down. Finished with fennel fronds for a fresh anise lift, it’s the kind of pasta that feels luxurious but effortless.

Spaghetti with parmesan and black truffles served alongside caviar tin.

Serves: 2–3

 


Ingredients


  • 8 oz spaghetti or bucatini
  • 2 large egg yolks
  • 1 whole egg
  • 1/2 cup finely grated Parmigiano Reggiano
  • 1/4 cup finely grated Pecorino Romano
  • 1/2 cup reserved pasta water (more as needed)
  • 1 cup fresh crab meat (lump or claw)
  • 1–2 tbsp unsalted butter
  • 1/2 tsp lemon zest
  • Freshly cracked black pepper
  • Pinch of red pepper flakes (optional)
  • 1–2 tbsp crème fraîche or a splash of heavy cream (to keep the sauce light and silky—not thick)
  • 1–2 tbsp Sterling Royal Caviar
  • Fennel fronds, finely chopped, for garnish

Instructions



1. Prep the carbonara base

In a bowl, whisk together:

  • egg yolks
  • whole egg
  • Parmigiano
  • Pecorino
  • generous black pepper
  • crème fraîche or a splash of cream


You’re looking for a mixture that feels looser than a classic carbonara—almost

pourable. If it feels thick, add 1–2 tablespoons of warm water to loosen.


2. Cook the pasta: Boil pasta in lightly salted water until just shy of al dente. Reserve at least 1 cup of pasta water before draining.


3. Build the sauce:

Return the drained pasta to a warm pot (off the heat). Add:

  • butter
  • lemon zest
  • splash of hot pasta water

Toss to coat and slightly cool the pasta (this prevents scrambling).


4. Add the eggs: Pour in the egg-cheese mixture and toss continuously, adding warm pasta water a little at a time until the sauce is glossy, silky, and light enough to coat the noodles without clinging heavily.

Aim for a sauce that gathers at the bottom of the pan instead of sitting thick on top.


5. Fold in the crab: Gently fold in the crab so it warms through without breaking apart. Taste and adjust seasoning (salt lightly since caviar will add salinity.)


6. Finish with caviar: Plate the pasta. Add a spoonful of caviar on top of each serving.


7. Garnish: Scatter with chopped fennel fronds for freshness and a subtle anise lift.

Crack a little more black pepper over the top.