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.