- Serves 2
- Preparation 5 mins
- Cooking 15 mins
- Level Easy
Kaluga caviar, with its dark pearls and deep, buttery flavour, melts into a rich, coating cream sauce, turning a simple pasta dish into a gourmet experience.
Part of the caviar infuses the sauce, while the other half crowns the spaghetti at the moment of plating.
Ingredients
- 200 g spaghetti
- 150 ml thick crème fraîche
- 30 g grated parmesan
- Chopped chives
- Fleur de sel
- 50 g Kaluga caviar
Method
- Cook the spaghetti in a large pan of well-salted boiling water, keeping it al dente. Set aside a ladle of the cooking water.
- In a pan, reduce the crème fraîche over medium heat for 2 minutes.
- Add the grated parmesan and stir until you have a smooth, coating sauce.
- Remove from the heat, let it cool slightly, then stir half the Kaluga caviar into the sauce.
- Add the drained spaghetti and toss with tongs to coat well. Adjust the consistency with the cooking water.
- Arrange the pasta in a nest in a shallow dish, drizzle with a little sauce and scatter with chives.
- Set a fine quenelle of the remaining caviar with a mother-of-pearl spoon and serve immediately.
