• Total Time: 20 minutes
  • Yield: 4-6 1x


  • 1 pound spaghetti (or linguine)
  • 2+ ounces (60+ grams) caviar (red or black)
  • 2 tablespoons butter
  • 3/4 cup heavy cream
  • 1 tablespoon lemon juice
  • 1/2 cup dry white wine
  • Salt, to taste
  • Black pepper, coarsely ground

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  1. Bring a large pot of salted water to a boil.
  2. In a large skillet, heat the butter until melted. Add the lemon juice and the wine. Cook together for about a minute. Add the cream, a touch 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.