BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

LEFTOVER CAVIAR PASTA

Picture for Leftover Caviar Pasta

We all have those days when we’re looking in the fridge and all we see is that tub of have-eaten caviar. Of course, we could pull out all the fixings and have another go around the caviar carousel, but instead, I implore you to try this caviar pasta. It’s rich, it’s creamy, it’s tangy - everything that complements that unique caviar flavor we know and love so dearly.

US

original

metric

INGREDIENTS

8 oz thin long pasta of choice

1 small shallot, minced

⅓ cup leftover champagne or dry white wine

3 tbsp champagne vinegar or white wine vinegar

1 stick unsalted butter, cold + cubed

1 tbsp lemon juice

To taste kosher salt

To taste freshly ground black pepper

⅓ cup creme fraiche

Leftover caviar

Chives, finely chopped

DIRECTIONS

1.

Bring a large pot of water to a boil. Season with salt, then add the pasta and cook until al dente.

2.

Meanwhile, in a large skillet, combine the shallot, champagne, and vinegar. Bring the mixture to just a simmer and cook until only 2-3 tablespoons remain.

3.

Turn the heat to low, then add the butter a few pieces at a time. Whisk constantly until all of the butter has incorporated into the sauce. Stir in the lemon juice and season to taste with salt and pepper.

4.

Add the al dente pasta to the skillet along with ½ cup of the pasta water and the creme fraiche. Stir or toss until the sauce is smooth and homogenous.

5.

Serve immediately with leftover caviar and finely chopped chives.

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.