Spaghetti Caviar


This recipe is a quick, simple, luxurious and scrumptious dish that is ideal for your first foray into ‘cooking with caviar’.


Ingredients (for 2-3 people)

·       500 grams spaghetti (or linguine)

·       60 grams of caviar

·       2 tablespoons butter

·       200ml cup heavy cream

·       1 tablespoon lemon juice

·       150ml dry white wine

·       Salt, to taste

·       Black pepper, coarsely ground



1.   Boil a large pot of salted water

2.   In a large pan heat butter until melted. Add lemon juice and the wine. Leave for one minute. Add the cream, a pinch of salt, and some black pepper. Cook over medium heat for a couple of minutes until slightly reduced. Add most of the caviar and mix together over low heat for a couple of minutes.

3.   Cook the pasta until al dente. Drain it, but retain a cup of the cooking water. Add the pasta to the caviar mixture. Heat together for a minute, adding a little bit of the water if it seems dry. Serve immediately with a garnish of caviar.


Pro Tips:

Remember, always keep your caviar in its tin until just before ready to serve.  

Take it out of the fridge 15-45 minutes before serving. 

Use a mother of pearl caviar spoon (we supply these) or a bone, gold plated, or plastic spoon.  Never use stainless steel or silver to serve caviar, it will tarnish the taste.

Once opened, the caviar tin or jar should be consumed within an hour for maximum taste.  It will ‘keep’ for a few days in the fridge but its quality will deteriorate once opened.

There are no rules on what drink with caviar.  You are the best judge on what beverage tastes the best to you and your friends.  Vodka (straight from the freezer), champagne or a dry white wine would be our recommendations, but the decision is yours.