Indulge in sheer opulence with a Caviar Spaghetti dinner. It's Donatella #Versace's preferred #Pasta Dish, though she has a penchant for pairing it with Salmon Caviar. This uncomplicated yet luxurious recipe for Spaghetti al Caviale features delicate strands of spaghetti that intertwine with buttery notes of premium caviar, creating a symphony of flavours that elevates a classic pasta dish to a gourmet delight.
Ingredients:
200 grams spaghetti; 1 50-gram tin of fresh Calvisius caviar; 30 grams of butter; Sea salt and freshly-ground black pepper, to taste.
Bring a pot of water to a boil and season it with salt. Cook the spaghetti according to the package instructions, which should take about 10 to 12 minutes. While the pasta cooks, place a terrine over the pot to melt the butter. Once the spaghetti is al dente, drain it, reserving some of the cooking water. Transfer the spaghetti to the pot with the melted butter and toss to coat. Season with black pepper to taste and, if needed, add some of the reserved cooking water to loosen the pasta. Toss the spaghetti again, then divide it among four plates. Top each serving with caviar and serve immediately.