Creamy lemon pasta with caviar – easy, luxurious pasta.
There are pasta dishes… and then there are pasta dishes that really stand out. My creamy lemon pasta with caviar is one of the truly special ones. It is remarkably simple to make, yet it is a dish that exudes luxury – perfect when you want to spoil your guests.
The clever part is that the pasta goes on first, and while it cooks until al dente, you can quickly make a creamy lemon sauce in the frying pan.
First melt the butter, then add both lemon zest and juice. Let it bubble up briefly before adding the cream. Then simply season with a little salt and let the sauce simmer gently – it should not reduce too much, as it needs to end up soft and creamy, not thick and heavy.
Adjust with more lemon zest and juice to taste – it should be fresh and tangy, but not sour.
Once the pasta is cooked, first stir finely chopped chives into the sauce, then toss in the pasta.
Adjust the consistency with a little of the reserved pasta water so the sauce is just right. Finally, plate the pasta, spoon over the remaining sauce and top with caviar and a twist of freshly ground pepper.
How much caviar you use depends entirely on how far you want to take the luxury.
Serve it as a lunch pasta or as a main course if you have also planned a light starter and dessert – or divide it into smaller portions and serve it as an elegant starter.
It is a wonderful choice for a New Year’s Eve dinner with friends, for instance, when a little extra wow factor is welcome.
Ultra simple – and utterly delicious.
Creamy lemon pasta with caviar
Ingredients
- 400 g spaghetti
- 25 g butter
- 1-2 lemons, finely grated zest and juice
- 1/2 l whipping cream (38% fat)
- 3 tbsp chives, finely chopped
- 1 tin caviar – you decide the size
- Pasta water
- Salt and freshly ground pepper
Method
- Bring a large pan of salted water to the boil and cook the pasta until al dente, following the packet instructions. Remember not to discard the pasta water.
- Meanwhile, melt the butter in a frying pan – let it foam gently.
- Add the finely grated zest and juice of 1 lemon, heat it quickly and then pour in the cream. Heat through and let it simmer while the pasta finishes cooking.Season with salt and, if needed, more lemon zest and juice. If the lemons are small and perhaps not very juicy, expect to use both. The sauce should have a good, fresh acidity – without becoming sour.
- Stir the chives into the sauce, then immediately toss the pasta in it. Let it come together in the sauce for a couple of minutes and adjust the consistency with pasta water. It should be soft and lightly creamy, with enough sauce left over to spoon a couple of spoonfuls over each serving.
- Divide the pasta between 4 deep plates. For a neat presentation, twirl it in a deep ladle using kitchen tongs, then carefully place it on the plates.
- Spoon the remaining sauce over each plate and finish with caviar on top.
- Sprinkle with a few extra chopped chives and freshly ground pepper, if you like.
Nutrition
Premium
