- Preparation time20 mins
- Cooking time40 mins
- Total time1 hr
- Energy573 kcal
- 500ml whole cream
- 1 untreated lemon, grated zest
- Salt and pepper
- 250g spaghettini
- 120g caviar (Osetra)
Bring the whole cream to the boil, season with salt and pepper and add the lemon zest.
Cook the spaghettini in salt water until almost 'al dente', drain and cook in the cream and lemon sauce for another 2 minutes.
Turn the spaghettini into serving portions by using a fork and a spoon. Arrange on a preheated plate.
Top the pasta with a generous amount of caviar and serve immediately.