Silky fresh pasta in a whisper-light cream sauce, finished table-side with a generous crown of caviar — a dish of rare restraint and luxury.
Ingredients
- 200g fresh tagliolini or thin tagliatelle
- 40g–60g Attilus Royal Oscietra Caviar (serve as generously as you dare)
- 150ml crème fraîche
- 30g unsalted butter
- 1 small shallot, very finely minced
- 60ml dry champagne or dry white wine
- Sea salt and white pepper
- Chives, finely chopped, to garnish
Method
- Bring a large pot of well-salted water to a boil.
- Melt the butter in a wide, shallow pan over a low heat. Add the shallot and sweat gently for 3–4 minutes until completely soft and translucent.
- Pour in the champagne and simmer until reduced by half, about 2 minutes. Stir in the crème fraîche and season with white pepper. Keep warm over the lowest possible heat — do not boil.
- Cook the tagliolini until just al dente (usually 2–3 minutes for fresh pasta). Reserve a small cup of pasta water, then drain.
- Add the pasta to the sauce and toss to coat, adding a splash of pasta water if needed to loosen. Divide between two warm bowls.
- At the table, crown each bowl generously with caviar using a non-metallic spoon. Scatter with chives and serve immediately — never heat caviar.
