Tagliolini al Caviale

Thin noodles with Caviare

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

This is a Roman dish that a New York friend introduced me to. It takes less time to prepare than cooking the pasta-just time for a little iced vodka to put you in the right mood.


Basic recipe


Combine the butter, soured cream, grated lemon rind and juice, dill or chives and lots of pepper in the top of double saucepan set over barely simmering water. Heat to just below boiling.

At the same time cook the pasta ‘al dente’, drain and turn on to a warm platter. Mix in the sauce, carefully spoon the caviare over the top and serve at once.