Spaghetti al limone with caviar del Tíbet

Spaghetti al limone with caviar del Tíbet


For two servings:

- 200 g spaghetti all'Uovo, or any other long pasta
- 40 g butter
- 250 ml cooking cream
- Juice of a lemon (or half if you want less acidity) and its zest
- 40 g Parmesan
- Salt and pepper
- 10 g Caviar del Tíbet




Melt the butter in a pan. Add the lemon juice and cook the mixture, stirring well with a rubber utensil (so as not to scratch the pan).

Add the cream, Parmesan, salt and pepper, stirring all the ingredients well for an even mixture. Let it reduce by half and then season to taste with salt and pepper, if necessary. You need a thick yoghurt-like consistency.


Boil the pasta according to the manufacturer's instructions, then take it out one minute early. Drain the pasta and cook it for a few seconds with the lemon cream so that the spaghetti mixes well with the sauce.

Plate up the spaghetti aesthetically. Add a teaspoon of sauce on top of the pasta, sprinkle with lemon zest, and place a quenelle of Mariskito caviar on top.