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Sturgeon Carbonara

Chef: Rudi Scholdis

Caviar / Sturgeon

20 min.
4 pers.
Hard

A dish to impress your guests

Rudi Scholdis, our outstanding Belgian chef presents us his Sturgeon Carbonara recipe. A different dish that combines our sturgeon and Oscietra Caviar with everyday ingredients you can easily find in your shelf.

Ingredients
  • Capellini Spaghetti
  • 6 eggs
  • Smoked Sturgeon
  • Caviar
  • Parmesan cheese
  • Olive oil
  • Salt
  • Pepper
  • Colourless vinegar

Preparation

  1. Bring 5 litres of salted water to boil, add the spaghetti and cook according to its instructions. In the meantime, mix 4 egg yolks with parmesan cheese.
  2. Cut the sturgeon into 1 cm cubes.
  3. At the same time, heat olive oil on a frying pan and sauté the smoked sturgeon for 1 minute.
  4. In a different pan bring to boil 3 litres of water with a little bit of vinegar and salt.
  5. Use the other 4 eggs, cracking each one of them on different containers.
  6. Once the water is boiling, lower the temperature and stir with a spoon forming a whirlwind, adding the eggs one by one. Poach for 3 minutes.
  7. Remove the poached eggs and set aside to keep the heat.
  8. Once the spaghetti is ready, drain and retain some of the cooking water. Then, on a frying pan, sauté the spaghetti with the egg prepared mixture, parmesan cheese, sturgeon cubes and add some of the reserved cooking water.
  9. Add black pepper to season.
  10. Serve in 4 plates, add a poached egg on each of them, and add a bit of caviar over the preparation.

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Main ingredients
Oscietra Caviar View Product
Red Smoked Sturgeon View Product

A dish to impress your guests

Rudi Scholdis, our outstanding Belgian chef presents us his Sturgeon Carbonara recipe. A different dish that combines our sturgeon and Oscietra Caviar with everyday ingredients you can easily find in your shelf.

Preparation

  1. Bring 5 litres of salted water to boil, add the spaghetti and cook according to its instructions. In the meantime, mix 4 egg yolks with parmesan cheese.
  2. Cut the sturgeon into 1 cm cubes.
  3. At the same time, heat olive oil on a frying pan and sauté the smoked sturgeon for 1 minute.
  4. In a different pan bring to boil 3 litres of water with a little bit of vinegar and salt.
  5. Use the other 4 eggs, cracking each one of them on different containers.
  6. Once the water is boiling, lower the temperature and stir with a spoon forming a whirlwind, adding the eggs one by one. Poach for 3 minutes.
  7. Remove the poached eggs and set aside to keep the heat.
  8. Once the spaghetti is ready, drain and retain some of the cooking water. Then, on a frying pan, sauté the spaghetti with the egg prepared mixture, parmesan cheese, sturgeon cubes and add some of the reserved cooking water.
  9. Add black pepper to season.
  10. Serve in 4 plates, add a poached egg on each of them, and add a bit of caviar over the preparation.

Share

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