Lee Bailey's Pasta With Golden Caviar

1. 1

   Combine the creme fraiche, Calvados and bay leaves in a large saucepan and whisk until blended.

2. 2

   Heat to boiling over medium heat.

3. 3

   Reduce heat to very low and keep warm, stirring occasionally while cooking the pasta.

4. 4

   Meanwhile, bring a large pot of salted water to a boil.

5. 5

   Add 3 tablespoons of the butter and all of the pasta.

6. 6

   Cook until the pasta is just done, still firm to the teeth, 3 to 5 minutes.

7. 7

   Drain and keep warm.

8. 8

   Whisk the egg yolk and the remaining 5 tablespoons butter in a large serving bowl until blended.

9. 9

   Add the hot pasta and toss gently to coat the strands.

10. 10

    Discard the bay leaves and pour the creme fraiche mixture over the pasta.

11. 11

    Add about 3/4 of the caviar and toss gently until mixed.

12. 12

    Season to taste with salt and pepper.

13. 13

    Serve at once on warm plates, topping each portion with a heaping spoonful of the remaining caviar.

* Per serving · 4 servings · Values may vary.

No additional tips available.