Fabrizio Zanetti
Executive Chef at the hotel Suvretta House in St. Moritz
Source: Gault&Millau
- Preparation time20 mins
- Cooking time:40 mins
- Total time:1 hr
- For:2-3
- Energy573 kcal
Ingredients
- 500ml whole cream
- 1 untreated lemon, grated zest
- Salt and pepper
- 250g spaghettini
- 120g caviar (Osetra)
Preparation
1
Bring the whole cream to the boil, season with salt and pepper and add the lemon zest.
2
Cook the spaghettini in salt water until almost 'al dente', drain and cook in the cream and lemon sauce for another 2 minutes.
3
Turn the spaghettini into serving portions by using a fork and a spoon. Arrange on a preheated plate.
4
Top the pasta with a generous amount of caviar and serve immediately.