Caviar spaghetti
Sometimes you just want to be a bit ridiculous with dinner. Fifteen minutes, one wide pan, a silky cream sauce, and a proper spoonful of caviar on top.
A deliberately indulgent dish that takes about fifteen minutes end to end: a silky cream sauce built on shallot, white wine, and lemon, finished with Parmesan and topped generously with caviar for maximum impact.
First published on Isaac’s Substack, subscribe there for the recipes that never make it to the site.
Method
- 01
Cook the spaghetti in salted boiling water until al dente.
- 02
Melt the butter with a little olive oil in a wide pan over medium heat, then sauté the shallot until soft and translucent.
- 03
Pour in the white wine and reduce for several minutes, until the alcohol has cooked off and the liquid has decreased by half.
- 04
Add the double cream, lower the heat, and simmer for around 5 minutes until thickened.
- 05
Season with black pepper, then stir in the lemon zest and juice.
- 06
Fold in the Parmesan until melted through.
- 07
Gently fold one spoonful of the caviar into the sauce.
- 08
Toss the drained spaghetti through the sauce and serve in bowls, topped with the remaining caviar.
The kit for this recipe.
Only what the method actually calls for, nothing padded in for the sake of a link.
De Buyer Mineral B Carbon Steel 28cm
The sauce needs a wide pan with real heat control, the shallot, the wine reduction, and the cream all happen in it.
Microplane Classic Zester
Lemon zest and finely grated Parmesan carry this sauce. A sharp zester takes only the yellow, none of the bitter pith.
MAC Knife Co. Professional MTH-80, 8″
A finely diced shallot that melts into the sauce, not chunks that interrupt it.
OXO Good Grips Stainless 5-lb Digital Scale
220g of pasta and 60g of caviar, this is a dish where the ratios are the recipe.