Lemony Spaghetti with Cream and Caviar by Maximillian Baroni

Ingredients

• 200g (7 oz) bucatini or spaghetti
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 large lemon, zested (about 2 tbsp zest, plus more for garnish)
• 1/4 tsp salt (for sauce, plus more for pasta water)
• 1-2 tbsp caviar (for garnish)

Instructions

1. Bring a large pot of generously salted water to a boil for the pasta.
2. While the water heats, combine the heavy cream, 1 tbsp of the lemon zest, and 1/4 tsp salt in a small saucepan. Warm gently over low heat for about 5 minutes, stirring occasionally, until heated through. Do not boil.
3. Add the bucatini or spaghetti to the boiling water and cook according to package directions until al dente (about 8-10 minutes). Reserve about 1 cup of the pasta water before draining.
4. While the pasta cooks, add the 2 tbsp of butter to the warmed cream mixture. Stir until the butter is melted.
5. Increase the heat of the cream mixture to medium. Add about 1/4 cup of the reserved pasta water and stir to begin emulsifying the sauce.
6. Drain the pasta and add it directly to the saucepan with the sauce. Toss to coat the pasta.
7. Continue to cook the pasta in the sauce over medium heat for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the pasta beautifully. Add more reserved pasta water, 1 tablespoon at a time, if the sauce is too thick.
8. Stir in the remaining lemon zest (about 1 tbsp).
9. Plate the pasta immediately. Top each serving with a generous dollop of caviar and a little extra lemon zest.
10. Serve immediately.