Caviar Pasta

2 tablespoons unsalted butter

1 tablespoon lemon juice

1/2 cup dry white wine

3/4 cup heavy cream

1-pound spaghetti

Salt and pepper

2 ounces caviar

Bring a large pot of salted water to a boil.

In a large saucier or skillet, heat the butter over medium-low heat just until melted. Add the lemon juice and the dry white wine. Simmer together for about a minute. Add the cream and simmer for about five minutes until slightly thickened.

Meanwhile, add the pasta to the boiling water, and cook the pasta until al dente, about 8-10 minutes. Drain the pasta but retain about a cup of the pasta water. Add the pasta to the cream sauce and stir to combine.  Add some of the reserved pasta water as needed to make a creamy sauce, and season with salt and pepper to taste. Serve the pasta immediately garnished with the caviar.

(Photography courtesy of Chloe Crespi)