Caviar spaghetti
Sometimes you just want to be a bit ridiculous with dinner. This is one of those dishes. A silky white wine and cream sauce with parmesan melted through, a spoonful of caviar folded in, and then a stupid amount piled on top to finish. It’s rich, it’s indulgent, and it takes about 15 minutes.
The sauce is simple shallots softened in butter and peppery extra virgin, white wine reduced down, double cream simmered until it coats the back of a spoon. Lemon zest and juice cut through the richness so it doesn’t feel heavy.
The parmesan adds salt and body. And then the caviar fold a spoonful through the sauce so you get that salty pop in every bite, but save most of it for the top. Don’t be shy. This is the whole point.
Ingredients
220g spaghetti
60g caviar
250ml double cream
175ml white wine
50g unsalted butter
50g parmesan, finely grated
1 shallot, finely diced
1 lemon, juice and zest
Peppery extra virgin olive oil
Cracked black pepper
Method
Get your spaghetti on in a big pot of well salted boiling water. Cook until al dente.
Melt the butter with a glug of peppery extra virgin olive oil in a wide pan over a medium heat. Add the shallot and sauté until soft and translucent,
no colour.
Pour in the white wine and let it reduce for a few minutes until the boozy smell has gone and the liquid has reduced by about half.
Add the double cream, drop the heat and let it simmer for about 5 minutes until it’s thickened up slightly but still loose enough to coat the pasta.
Crack in some black pepper, add the zest and juice of the lemon, then fold in the parmesan until melted through.
Take a spoonful of caviar and fold it gently into the sauce, saving the rest for serving.
Drain the spaghetti, toss it through the sauce, and serve up in bowls with a huge mound of caviar on top.
Yum 🤌🏼