By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Tagliatelle with caviar and cream is the dinner that turns a Tuesday into something properly festive. Fresh egg pasta, a quick cream reduction with lemon zest, and a generous spoon of caviar landing cold on the warm pasta. Fifteen minutes from cold pan to plate.
Key Takeaways
- Fresh egg tagliatelle is non-negotiable
- Cream must be properly reduced, not just warmed
- Lemon zest goes in the cream, juice goes lightly at the end
- 25g of [Royal Oscietra](https://beleaev.com/products/royal-oscietra-caviar-copy) per person
- Cool the pasta below 60C before topping
The Ingredients
Serves 2
- 200g fresh egg tagliatelle
- 150ml double cream
- 30g unsalted butter
- Zest of 1 lemon, plus 1 tsp juice
- 50g Royal Oscietra
- 1 tbsp finely sliced chives
- Sea salt and white pepper
The Method
Step 1: Boil the Pasta
Bring salted water to the boil. Cook the tagliatelle for 2 minutes (fresh pasta is fast). Reserve 100ml of pasta water.
Step 2: Reduce the Cream
Heat the butter in a wide pan over medium. Add the cream and lemon zest. Simmer 3 minutes until slightly thickened.
Step 3: Combine
Tip the drained pasta into the cream pan. Toss with tongs. Add lemon juice. Loosen with pasta water if needed. Taste for salt.
Step 4: Cool and Top
Wait 60 seconds. Twirl into nests on warm plates. Spoon caviar onto each portion. Scatter chives. Serve immediately.
Tips
Don't reduce the cream too far. Stop when it just coats the back of a spoon.
Lemon zest in, juice at the end. Zest aromatises the cream during cooking. Juice brightens the finish.
Cool pasta before topping. Above 60C, caviar pearls go chalky.
Warm the bowls. Cold ceramic kills texture.
Variations and Pairings
With Beluga: 35g of Beluga XXL per person. Skip chives.
With prawns: 8 cooked prawns per person alongside the caviar.
With truffle: Shave fresh black truffle alongside the caviar.
Wine pairing: A premier cru Chablis or a Sancerre.
For more pasta dishes, see our spaghetti with caviar and brown butter and lemon linguine with caviar recipes.
Frequently Asked Questions
Fresh vs dried tagliatelle?
Fresh egg tagliatelle has eggs in the dough, giving silkier texture. For luxury dishes, fresh is the right choice.
How much caviar per person?
25-30g per person is the proper restaurant portion.
Can I use single cream?
No, too thin to reduce. Double cream (or full-fat crème fraîche) is essential.
Make in advance?
No. Pasta and cream both deteriorate fast. Cook to order.
Further Reading
A bowl of tagliatelle with caviar and cream is one of those midweek dinners that turns the week around. 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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