Spaghetti al caviale

Name: Spaghetti al caviale (Spaghetti with caviar)
Yield: Serves 4
Cuisine: Italy
Ingredients: 350 g/12 oz spaghetti or other long pasta strands; 350 g/12 oz spaghetti or other long pasta strands; 50 g/1¾ oz/4 tbsp unsalted butter; 12 fresh chives, snipped; 4 tbsp mascarpone cheese; 50–60 g/about 2 oz caviar or black lumpfish roe; 50–60 g/about 2 oz caviar or black lumpfish roe; salt and freshly ground black pepper; salt and freshly ground black pepper; juice of ½ lemon; juice of ½ lemon

Spaghetti with caviar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This sauce is very good, and is easy and quick to make. You don’t need to use real caviar, of course; lumpfish roe will do, but buy a good brand.

Ingredients

350 g/12 oz spaghetti or other long pasta strands
50 g/1¾

Europe
Italy
Naples
Fish course
Pescatarian
Pasta
Venice
Mediterranean

Method

Drop the spaghetti into a pan of boiling salted water.

Heat the butter in a large frying pan, add the chives and cook for a couple of minutes. Mix in the mascarpone and continue cooking for a couple of minutes. Add the lumpfish roe and cook for 1 minute, stirring constantly and adding a little of the pasta cooking water if the sauce gets too dry.

When the pasta is ready, drain,