By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Spaghetti aglio e olio with caviar takes the Roman 5-ingredient pasta classic and adds salinity and luxury. Twelve minutes from cold pan to plate.
Key Takeaways
- Garlic gold, never brown
- Quality olive oil matters
- 20g of [Royal Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per portion
- Don't add cheese on seafood pasta
- Cool before caviar
The Ingredients
Serves 2
- 200g spaghetti
- 80ml extra virgin olive oil
- 4 garlic cloves, sliced
- 1 fresh red chilli, finely sliced
- 2 tbsp finely chopped parsley
- 40g Royal Oscietra
- Sea salt and black pepper
The Method
1. Boil spaghetti in salted water to 1 min under al dente.
2. Heat olive oil in wide pan over medium-low. Add garlic and chilli. Cook 90 sec until garlic is golden.
3. Reserve 100ml pasta water. Drain pasta into the oil pan with 4 tbsp pasta water.
4. Toss vigorously. Add parsley.
5. Plate. Wait 60 sec. Top with 20g caviar per portion. Crack pepper. Serve.
Tips
Garlic gold, not brown. Brown is bitter.
Pasta water emulsifies oil.
No cheese with caviar.
Cool before caviar.
Variations and Pairings
With Beluga: 25g of Beluga XXL per portion.
With anchovy: Add 2 chopped anchovy fillets to the oil for umami.
Wine pairing: A Verdicchio or Vermentino.
For more, see our spaghetti with caviar and brown butter recipe.
Frequently Asked Questions
How much caviar?
20g per portion.
Best olive oil?
Single-estate Italian extra virgin. Tuscan or Ligurian preferred.
Make in advance?
No. Cook to order.
Spaghetti aglio e olio with caviar is the simple Italian pasta upgraded to luxury. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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