Pasta with Caviar

I am not certain where in Italy this recipe originated. It is one of those delicious dishes found throughout the peninsula. If I were to guess, I would say that it began somewhere between Ferrara and the place where the Po River empties into the Adriatic. The Po is filled with excellent sturgeon that yield fine caviar. In the Middle Ages, Jewish fishermen in Ferrara were the only people who ate caviar. Only later did all Italians develop a taste for it. This recipe was given to me by