304 North Cardinal St.
Dorchester Center, MA 02124
304 North Cardinal St.
Dorchester Center, MA 02124
Caviar pasta features tender pasta coated in a rich, creamy sauce and topped with shiny black or red pearls of fish roe known as caviar. This simple yet extravagant dish allows the sweet and briny flavors of caviar to star.
The caviar provides a concentrated burst of flavor, while the butter and cream form the base of the creamy sauce that coats each strand of pasta. When combined, the pasta, sauce, and caviar create a decadent symphony of textures and flavors.
Caviar pasta is considered a luxury dish due to the high cost of quality caviar. The global market for caviar is projected to reach $2.5 billion by 2025. (Source: Mordor Intelligence) While caviar was once only accessible to royalty, it has become more available as aquaculture-raised options have increased supply. However, caviar pasta remains a special occasion dish often enjoyed during celebrations, weddings, anniversaries, and holidays.
Authentic caviar pasta is made with just a few key ingredients:
Caviar pasta starts with a high-quality fresh pasta. Fresh pasta has a tender, delicate texture that pairs beautifully with the rich caviar topping. Fresh fettuccine or tagliatelle are classic choices, but ravioli and tortellini also work well.
Beluga caviar is considered the finest and most buttery caviar for caviar pasta dishes. (Source: Caviar Star) However, ossetra, sevruga, salmon roe, and other smaller sturgeon hybrids can also be used. The smaller the egg, the more delicately flavored the caviar.
Good quality, unsalted butter provides a foundation of richness and creaminess. Using unsalted butter allows control over the seasoning.
Heavy cream adds even more luxurious richness and body to the pasta sauce. The cream helps the sauce cling to each pasta strand.
Fresh lemon brightens the flavor and cuts through the richness of the butter and cream-based sauce. Zest and juice add lovely citrus notes.
Pepper adds a touch of heat and seasoning to balance the Caviar’s salty brininess.
Chopped fresh herbs like chives or parsley add color and flavor as garnish.
Making restaurant-quality caviar pasta is simple with just a few steps:
Cook the fresh pasta just until al dente according to package directions. Ravioli or tortellini should float when done. Shock in ice water to stop cooking.
Melt 4-6 tablespoons of butter in a large skillet over medium heat. Add 1⁄2 cup heavy cream and lemon juice and zest. Simmer until thickened, about 2-3 minutes. Season with salt and pepper.
Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Remove from heat and add caviar. Gently fold to distribute the caviar pearls throughout.
Plate the pasta in warmed bowls. Top generously with more caviar and garnish with chopped herbs like chives or parsley (optional).
A typical serving contains 2-3 ounces of caviar. With beluga caviar costing over $100 per ounce, a serving of caviar pasta costs $50-$100 at a fine dining establishment. (Source: Thrillist)
With quality ingredients, caviar pasta may seem easy to prepare. However, technique is important to properly balance the flavors and textures. Follow these tips for restaurant-quality results:
Splurge on the best pasta, butter, cream and especially caviar you can afford. Fresh high-end ingredients elevate simple dishes.
Perfectly al dente pasta is essential to caviar pasta. Overcooked, mushy pasta will not properly cling to the rich sauce.
Fold the delicate caviar pearls into the sauce gently to keep them intact. Resist the urge to stir vigorously.
Caviar pasta is rich, so simple accompaniments are best. Here are pairings that complement without competing:
The right wine complements and enhances the indulgence of caviar pasta. Bubbly and bright wines contrast the dish’s richness. Recommended pairings include:
Avoid oaky or buttery wines that will overwhelm the delicate caviar.
Like many decadent pasta dishes, caviar pasta tastes best freshly made. However, properly stored leftovers can still be enjoyable.
No, caviar pasta is surprisingly simple to prepare with just a few ingredients. The technique is also straightforward by tossing cooked pasta with a rich, lemony cream sauce and caviar. Using high-quality ingredients is key.
Caviar is expensive, so opting for more affordable trout roe or salmon roe can cut costs. Combine a less expensive caviar with a basic pasta and sauce made with butter, cream, and lemon.
Buttery beluga caviar is the classic choice. However, steelhead trout, salmon roe, and American paddlefish roe work well too. Sturgeon hybrid caviars like Ossetra still have that distinct briny pop.
Hot – the pasta should be freshly cooked and still warm when tossing with the caviar. Avoid chilling the pasta completely first, as the texture will suffer.
Store leftovers in the fridge up to 2 days. The flavor and texture will start to deteriorate after that. Reheating will also reduce quality. Fresh is best.
With decadent flavors and elegant simplicity, caviar pasta provides an indulgent, special occasion meal perfect for celebrations and pampering loved ones. When made with quality ingredients like tender fresh pasta, buttery beluga caviar, rich cream, and bright lemon, each bite delivers a luxurious burst of textures and oceanic brininess. Mastering the simple technique results in an impressive dish worth splurging on. The combination of pasta, savory cream sauce, and glistening caviar pearls creates a timeless classic to savor.