Creamy lemon pasta with caviar
Recipe for creamy pasta with lemon and caviar.
Servings 4 servings
Calories 885kcal
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
Instructions
- 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
Calories: 885kcal | Carbohydrates: 81g | Protein: 20g | Fat: 54g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 229mg | Sodium: 268mg | Potassium: 411mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2222IU | Vitamin C: 16mg | Calcium: 149mg | Iron: 3mg