Tagliatelle With Caviar & Cream

This indulgent dish elevates simple tagliatelle into a restaurant-quality experience. Rich, velvety heavy cream is gently warmed with butter and a splash of cognac, creating a decadent sauce that coats the pasta perfectly. The star of the show is the jarred caviar, added at the last moment to preserve its delicate briny pop and luxurious texture. Fresh sage leaves infuse the sauce with an earthy aroma that balances the richness. It is an ideal choice for date nights, special celebrations, or when you want to treat yourself to something truly sophisticated. Serve immediately to enjoy the contrast between the warm, creamy noodles and the cool, salty roe.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 308.8

Dietary: Vegetarian

Description

This indulgent dish elevates simple tagliatelle into a restaurant-quality experience. Rich, velvety heavy cream is gently warmed with butter and a splash of cognac, creating a decadent sauce that coats the pasta perfectly. The star of the show is the jarred caviar, added at the last moment to preserve its delicate briny pop and luxurious texture. Fresh sage leaves infuse the sauce with an earthy aroma that balances the richness. It is an ideal choice for date nights, special celebrations, or when you want to treat yourself to something truly sophisticated. Serve immediately to enjoy the contrast between the warm, creamy noodles and the cool, salty roe.

Ingredients

1 1/4 cup Heavy cream
1 small Jar caviar
2 tablespoon Butter

Directions

1
Cook the thin noodles (preferably fresh tagliatelle) in salted boiling water according to package directions until al dente. Drain and keep hot.
2
In a small saucepan, combine the heavy cream, butter, and fresh sage leaves (or dried sage powder).
3
Warm the cream mixture over low heat. Do not let it boil, as this may cause the cream to curdle.
4
Gently stir in the jarred caviar into the warm cream sauce.
5
Add the cognac to the saucepan and warm gently for about 2 minutes on low heat, ensuring the caviar does not overcook.
6
Pour the warm caviar cream sauce over the hot cooked pasta.
7
Serve immediately with grated cheese on the side for topping.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 308.8kcal

% Daily Value *
Total Fat 33.1g51%
Saturated Fat 20.3g102%
Cholesterol 98.6mg33%
Sodium 55.0mg3%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.0g0%
Sugars 1.9g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not boil the caviar or the cream sauce vigorously, as high heat will toughen the roe and break the emulsion of the cream.

If you do not have fresh sage, dried sage powder works well, but use it sparingly as it is more concentrated.

This dish can be served as a luxurious starter for a fish dinner or as a standalone elegant main course.

Serve the grated cheese on the side so diners can add it to taste, preserving the delicate flavor of the caviar.

Keywords: caviar, cream sauce, tagliatelle, cognac, butter, sage, pasta, italian, luxury, dinner, elegant, savory, rich, seafood, main course, romantic, gourmet, quick, easy, festive, holiday

Read it online: https://www.chefs-mate.com/recipe/tagliatelle-with-caviar-cream/