On the menu of your weekly basket #2, revisit the famous "Cacio e pepe" from Italian gastronomy with Fleur de Caviar®, Petrossian’s dried caviar. Very quick to prepare, this Rigatoni Cacio e Caviar recipe is ready in less than 20 minutes.
Preparation: 5 minutes • Cooking: 15 minutes
Ingredients for 4 people
- 500 g rigatoni
- 3 tablespoons butter, diced
- 150 g grated Parmesan or Pecorino
- 10 g Fleur de Caviar®
- 10 g coarse salt
Method
- In a pot of boiling water, cook the rigatoni with the coarse salt following the package instructions, but remove 1 minute from the cooking time. Reserve 2 cups of the cooking water, then drain.
- Place the pasta back in the pot. Cook over low heat with the butter and 1 cup of cooking water. Mix well.
- Add the Parmesan, stir, then gradually add the second cup of cooking water. The sauce will thicken.
- Serve in deep plates and top with a few crushed or freshly ground grains of Fleur de Caviar®.
- Serve immediately.
Photography: Aimery Chemin • Food styling: Coralie Ferreira
