Spaghetti in cream and white wine with lemon zest and caviar
A dreamy, indulgent pasta dish where spaghetti is cooked in a creamy white wine sauce, brightened with lemon zest, and topped with a generous spoonful of black caviar.
What you need
How Maurice does it
- 1
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions.
- 2
While the pasta cooks, heat a large pan over medium heat. Add the heavy cream and white wine, and bring to a gentle simmer.
- 3
Grind in the black pepper and stir to combine. Grate the lemon zest directly into the pan, reserving a little for garnish.
- 4
Drain the cooked spaghetti, reserving a small cup of pasta water. Transfer the spaghetti to the pan with the cream sauce.
- 5
Add the butter and toss well to coat, adding a splash of pasta water if needed to loosen the sauce. Stir until the butter is melted and the pasta is glossy.
- 6
Grate a little more lemon zest over the spaghetti and give it a final stir.
- 7
To plate, place a metal ring mold in the center of a white plate. Fill it with a portion of spaghetti, pressing gently. Spoon a generous amount of black caviar on top.
- 8
Carefully remove the ring mold. Repeat for the second serving. Serve immediately, twirling the pasta with a fork and spoon if desired.
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