Lemony Spaghetti w Cream + Caviar
An all-time favorite dish for NYE and Christmas — it’s the elevated classic that puts a smile on my face (especially the chef, because it only takes about 20 minutes).
My parents used to make this almost every new year’s for a good while, and I couldn’t get enough of it. It’s delicate yet rich, and the bright flavors are so nice on the palate. The caviar ties it all together — salty, with a slight hint of sweetness from the lemon that really pleases, especially if you’ve got some champagne around. Highly recommend grabbing a bit of caviar, whatever class, and dolloping it on to ring in the new year.
A few tips: don’t cook your pasta until it’s fully lost all of its body or else you’ll end up with dead noodles in the pan that start to mush and fall apart when finishing in the cream (aim for about 1-2 minutes under/al dente). Don’t cook the pasta on too high of a heat once it’s in the butter and cream sauce — it can get gummy and possibly split if it’s too hot. Lastly, don’t over-salt the cream mixture in the pan. The pasta water is very salty (as is the caviar), which should balance everything out nicely.
Ingredients
½ box spaghetti
Caviar, as much as you’d like
