Lemon and Salmon Roe Pasta

1. 1

   Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta.

2. 2

   In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted.

3. 3

   Stir in zest, lemon juice, and pepper to taste.

4. 4

   Remove skillet from heat and cover to keep sauce warm.

5. 5

   Cook pasta in boiling water, stirring occasionally, until al dente.

6. 6

   Ladle 1/4 cup pasta water into sauce and drain pasta in a colander.

7. 7

   Add pasta, roe, dill, and salt to taste to sauce and cook over moderate heat, tossing, a minute, or until just heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.