Lee Bailey's Pasta With Golden Caviar

Name: Lee Bailey's Pasta With Golden Caviar
Total time: 25 min
Yield: 8 servings
Ingredients: 3 cups créme fraîche; 1/3 cup Calvados or other brandy; 2 bay leaves; 8 tablespoons unsalted butter, softened; 1 1/2 pounds angel-hair pasta; 1 egg yolk; 20 ounces golden (whitefish) caviar; Salt; Freshly ground black pepper

By Julia Reed

Total Time: 25 minutes
Rating: 4(26)
Comments: Read comments

Featured in: FOOD; Friendly Persuasion

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Ingredients

Yield:8 servings

3cups créme fraîche
⅓cup Calvados or other brandy
2bay leaves
8tablespoons unsalted butter, softened
1½pounds angel-hair pasta
1egg yolk
20ounces golden (whitefish) caviar
Salt
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Combine the crème fraîche, Calvados and bay leaves in a large saucepan and whisk until blended. Heat to boiling over medium heat. Reduce heat to very low and keep warm, stirring occasionally while cooking the pasta.
Step 2
Meanwhile, bring a large pot of salted water to a boil. Add 3 tablespoons of the butter and all of the pasta. Cook until the pasta is just done, still firm to the teeth, 3 to 5 minutes. Drain and keep warm.
Step 3
Whisk the egg yolk and the remaining 5 tablespoons butter in a large serving bowl until blended. Add the hot pasta and toss gently to coat the strands. Discard the bay leaves and pour the crème fraîche mixture over the pasta. Add about ¾ of the caviar and toss gently until mixed. Season to taste with salt and pepper. Serve at once on warm plates, topping each portion with a heaping spoonful of the remaining caviar.

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