Pasta Al Limone with Attilus Caviar

Ingredients

• 650 gPasta, such as spaghetti or linguine
• 90 g (6 tbsp)Butter
• Zest of 1½ lemonsLemon zest
• 45 ml (3 tbsp)Lemon juice
• 135 g (9 tbsp)Royal Oscietra caviar
• To tasteSalt, for the pasta water

Instructions

1. 1

   Cook the pasta

   Bring plenty of salted water to the boil in a saucepan. Cook the pasta until al dente, following the timing on the packet as a guide.

2. 2

   Prepare the lemon

   While the pasta cooks, zest the lemons and squeeze out 45 ml of juice.

3. 3

   Dress the pasta

   Drain the pasta, then toss it with the melted butter, lemon zest and lemon juice.

4. 4

   Add the caviar

   Divide the pasta between plates and garnish with the caviar before serving.

What is pasta al limone?

Pasta al limone is an Italian-style pasta dish in which lemon brings a fresh, citrusy edge to a simple coating. This version combines lemon juice and zest with butter, then adds Royal Oscietra caviar as a savoury garnish.

The recipe notes that Oscietra traditionally comes from Russian sturgeon and describes its flavour as slightly nutty. That character gives the bright lemon and rich butter a salty, rounded counterpoint.

Nutrition and macros by portion

The nutrition label shows one serving as written: 834 calories, 30g protein, 122g carbs, 25g fat.

The pasta supplies most of the carbohydrates, while butter contributes much of the fat; caviar adds protein and also contributes fat and salt. For a more balanced plate, serve a portion with green vegetables or salad.

Choose pasta that holds the coating

Long shapes: spaghetti or linguine are the suggested choices. Their strands take on the butter and lemon as you toss them.

Get the lemon ready first

Zest before juicing: it is easier to remove the zest from a whole lemon. Keep the zest and juice ready to add as soon as the pasta is drained.

Toss while the pasta is hot

Melted butter: toss it through the drained pasta so it coats the strands. Add the zest and juice at the same time, mixing until distributed.

Look for al dente pasta

Doneness: the pasta should be cooked through but still have a little firmness when bitten. Check it near the end of the packet’s suggested cooking time.

Finish with caviar

Add it at the end: the recipe uses the caviar as a garnish on the plated pasta. This keeps it distinct from the warm, lemony coating.

What to serve alongside

A crisp green salad or simply cooked green vegetables make a fresh side for the buttery pasta. Serve them alongside rather than mixing them into the dish.

Recipe notes & tips

• Salt the pasta water before adding the pasta.
• Measure the lemon juice so its acidity stays balanced with the butter.
• Drain the pasta well before tossing it with the butter.
• Toss the pasta immediately after draining so the coating spreads evenly.
• Add the caviar just before serving.

Variations

• Use linguine: swap it for spaghetti while keeping the same cooking method.
• More lemon: add a little extra zest for a brighter citrus flavour.
• Add black pepper: grind it over the finished pasta for a gentle peppery note.
• Serve with greens: add a side of simply cooked green vegetables.
• Try another caviar: use a different caviar if Oscietra is unavailable, adjusting for its saltiness.

Common mistakes to avoid

• Overcooking the pasta: check it towards the end of the packet timing and drain when it is still slightly firm.
• Skipping the salt in the water: season the cooking water before adding the pasta.
• Adding lemon before zesting: zest the whole lemons first, then squeeze them.
• Leaving the pasta to cool: toss it with the butter and lemon as soon as it is drained.
• Mixing in the caviar too early: garnish the plated pasta just before serving.

How to store

For the best texture, serve this pasta straight away. If needed, refrigerate leftovers in a covered container and use within 1 day; reheat gently with a small splash of water, and add caviar after reheating if you have kept it separately.

Frequently asked questions