Spaghetti With Caviar And Cream Recipes

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LEMON CAPELLINI WITH CAVIAR



Lemon Capellini with Caviar image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Olive oil, for cooking the pasta
1 pound dried capellini
1/2 pound unsalted butter, melted
Zest and juice of 2 lemons
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
150 grams very good black caviar
Zest of 1 lemon, for garnish

Steps:

  • Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
  • Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.

ANGEL HAIR PASTA WITH CAVIAR AND LEMON



Angel Hair Pasta with Caviar and Lemon image

"The combination of bright citrus with salty caviar is so simple and fun to serve around the holidays," says Alex.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 30m

Yield 4 servings (as an appetizer)

Number Of Ingredients 7

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
Grated zest and juice of 1/2 to 1 lemon
4 ounces angel hair pasta
1 1/2 to 2 ounces American caviar or trout roe
1 small bunch chives, minced

Steps:

  • Make the sauce: Whisk the heavy cream and sour cream in a large skillet and season with salt and pepper. Simmer over medium heat, whisking, until the mixture thickens and all the sour cream melts, 2 to 3 minutes. Add a few grates of lemon zest and some of the lemon juice. Taste for seasoning. At this point the sauce should be thick enough to coat the pasta.
  • Meanwhile, cook the pasta: Bring a large pot of water to a boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn?t clump or stick to the bottom, about 2 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking water.
  • Add the pasta to the skillet and toss to coat with the cream sauce. Shut off the heat and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon juice, if needed.
  • Spoon a small amount of caviar onto 4 serving plates. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar on the plate. Repeat with the remaining plates. Spoon any leftover sauce over the pasta. Note: The sauce thickens quickly, so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives and a touch more grated lemon zest.

MILLION-DOLLAR SPAGHETTI



Million-Dollar Spaghetti image

The perfect combination of pasta, ground beef, and cream cheese mixture. Unbelievably good! Serve with garlic bread and salad. Enjoy!

Provided by Coqui30

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Baked

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package spaghetti
1 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
½ cup butter, sliced - divided
1 (8 ounce) container cottage cheese
1 (8 ounce) package cream cheese, softened
¼ cup sour cream
1 (8 ounce) package shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef.
  • Place half the slices of butter into the bottom of a 9x13-inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter.
  • Pour ground beef mixture over spaghetti and spread to cover casserole.
  • Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 30.8 g, Cholesterol 136.4 mg, Fat 42.2 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 24.3 g, Sodium 721 mg, Sugar 6 g

PASTA WITH CREAM SAUCE



Pasta with Cream Sauce image

This beautiful pasta is well coated with a delicious garlic-cream sauce. It's a versatile dish that can be served as a side dish or a main dish. -Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) bow tie pasta
1 small red onion, chopped
3 tablespoons olive oil
4 large garlic cloves, minced
3/4 cup chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. , Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.

Nutrition Facts : Calories 358 calories, Fat 17g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 181mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

CAVIAR AND CRèME FRAîCHE TARTLETS



Caviar and Crème Fraîche Tartlets image

It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.

Provided by Union Square Events

Categories     Appetizer     Party     Caviar     Milk/Cream     Christmas     New Year's Eve     Oscars     Anniversary     Valentine's Day     Cocktail Party     Hors D'Oeuvre     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 mini-tarts

Number Of Ingredients 4

12 mini round tart shells (1 1/3-inch) or frozen mini phyllo shells, baked according to package instructions
6 tablespoons crème fraîche
2 tablespoons (.75 ounce) caviar, such as Ossetra or Beluga
2 tablespoons thinly sliced chives

Steps:

  • Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

CREAMY BAKED SPAGHETTI



Creamy Baked Spaghetti image

Spaghetti, prepared pasta sauce, mozzarella and cream cheese make a quick and cheesy comfort-food dinner.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Yield 6

Number Of Ingredients 4

1 (16 ounce) package uncooked spaghetti
2 (24 ounce) jars RAGÚ® Old World Style® Traditional Sauce
2 cups mozzarella cheese
1 (8 ounce) package cream cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  • Heat the sauce in a saucepan over medium heat. Add the cream cheese and stir until melted. Pour pasta and sauce into an oven-safe baking dish and mix well.
  • Bake for 30 minutes. Remove from oven and top with mozzarella cheese. Bake until the sauce is thick and the cheese is melted, 10 to 15 minutes.

Nutrition Facts : Calories 630 calories, Carbohydrate 75.9 g, Cholesterol 65.2 mg, Fat 24.7 g, Fiber 16.9 g, Protein 25.3 g, SaturatedFat 12.2 g, Sodium 1219.1 mg, Sugar 2.5 g

PASTA WITH SALMON CAVIAR



Pasta With Salmon Caviar image

Make and share this Pasta With Salmon Caviar recipe from Food.com.

Provided by Mike McCarthy

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

salt
1 lb fettuccine
4 tablespoons unsalted butter
2 shallots, minced
12 tablespoons creme fraiche or 12 tablespoons sour cream
2 tablespoons finely chopped flat leaf parsley
2 teaspoons chopped tarragon
fresh ground pepper
4 ounces thinly sliced smoked salmon, cut into 1/2-inch ribbons (1/2 cup)
8 ounces salmon caviar

Steps:

  • Bring a large pot of water to a boil and add a large pinch of salt. Add the tagliarini and cook until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water.
  • In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add the crème fraîche, parsley and tarragon. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Add the pasta and smoked salmon ribbons and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat. Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.

Nutrition Facts : Calories 740.6, Fat 34.6, SaturatedFat 19.3, Cholesterol 194.9, Sodium 281.4, Carbohydrate 84.8, Fiber 3.9, Sugar 2.2, Protein 23.2

PASTA WITH SMOKED TROUT AND GOLDEN CAVIAR



Pasta With Smoked Trout And Golden Caviar image

Provided by Moira Hodgson

Categories     dinner, easy, quick, pastas, main course

Time 10m

Yield 4 main dishes

Number Of Ingredients 5

1 pound fresh pasta
6 ounces smoked trout
1 to 1 1/2 cups heavy cream
Salt and pepper to taste
6 tablespoons golden caviar

Steps:

  • Flake the smoked trout and set aside.
  • Bring a large pot salted water to a boil. Meanwhile, in a large saute pan, reduce the heavy cream slightly over medium heat.
  • Cook the fettuccine al dente, about 40 to 60 seconds. Drain.
  • Off the heat, toss the fettuccine and the flaked trout in the cream. Season lightly with salt and pepper.
  • Put equal mounds of pasta on individual warm serving dishes and garnish each with a tablespoon and a half of golden caviar.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 15 grams, Carbohydrate 66 grams, Fat 36 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 19 grams, Sodium 704 milligrams, Sugar 2 grams

LEE BAILEY'S PASTA WITH GOLDEN CAVIAR



Lee Bailey's Pasta With Golden Caviar image

Provided by Julia Reed

Categories     dinner, pastas, main course

Time 25m

Yield 8 servings

Number Of Ingredients 9

3 cups créme fraîche
1/3 cup Calvados or other brandy
2 bay leaves
8 tablespoons unsalted butter, softened
1 1/2 pounds angel-hair pasta
1 egg yolk
20 ounces golden (whitefish) caviar
Salt
Freshly ground black pepper

Steps:

  • Combine the crème fraîche, Calvados and bay leaves in a large saucepan and whisk until blended. Heat to boiling over medium heat. Reduce heat to very low and keep warm, stirring occasionally while cooking the pasta.
  • Meanwhile, bring a large pot of salted water to a boil. Add 3 tablespoons of the butter and all of the pasta. Cook until the pasta is just done, still firm to the teeth, 3 to 5 minutes. Drain and keep warm.
  • Whisk the egg yolk and the remaining 5 tablespoons butter in a large serving bowl until blended. Add the hot pasta and toss gently to coat the strands. Discard the bay leaves and pour the crème fraîche mixture over the pasta. Add about 3/4 of the caviar and toss gently until mixed. Season to taste with salt and pepper. Serve at once on warm plates, topping each portion with a heaping spoonful of the remaining caviar.

Nutrition Facts : @context http, Calories 796, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 43 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 20 grams, Sodium 1110 milligrams, Sugar 5 grams, TransFat 0 grams

SPAGHETTI WITH CAVIAR AND CREAM



SPAGHETTI WITH CAVIAR AND CREAM image

Categories     Pasta

Yield 4 servings

Number Of Ingredients 8

1/2 pound spaghetti
6 tablespoons unsalted butter
6 shallots, finely chopped
2 cups whipping cream
1/4 cup vodka
Salt and freshly ground pepper
1/4 cup snipped fresh chives
2 ounces caviar

Steps:

  • Cook spaghetti to al dente, drain, toss with 2 tablespoons butter. Melt remaining butter in heavy large skillet over medium heat. Add shallots, saute 3 minutes. Add cream and vodka, bring to boil. Boil until thickened to sauce consistency, about 8 minutes. Add spaghetti and toss till heated through. Season with salt and pepper. Divide amoung plates, sprinkle chives over, top with caviar.

SPAGHETTI WITH CAVIAR AND CREAM



Spaghetti with Caviar and Cream image

This is an extremely rich and wonderful first course, and definitely something to splurge on on a special occasion. I would probably follow with a piece of beef or pork tenderloin, simply done, and a large green salad. Fruit Salad for dessert.

Provided by evelynathens

Categories     Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb spaghetti
6 tablespoons butter
6 shallots, finely chopped
2 cups cream
1/4 cup vodka
1/4 cup snipped fresh chives
2 ounces sevruga black caviar or 2 ounces golden whitefish black caviar

Steps:

  • Cook spaghetti until al dente; drain.
  • Toss with 2 tblsps butter.
  • Melt remaining 4 tblsps butter in large skillet over medium heat.
  • Add shallots and stir 3 minutes.
  • Add cream and vodka and bring to boil.
  • Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
  • Add spaghetti and toss until heated through.
  • Season.
  • Divide among plates; sprinkle with chives and top with caviar.
  • Serve immediately.

Nutrition Facts : Calories 803.5, Fat 57.7, SaturatedFat 34.8, Cholesterol 261.8, Sodium 382.6, Carbohydrate 51.9, Fiber 1.9, Sugar 1.2, Protein 14.5

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From bigoven.com


LINGUINE WITH CAVIAR | FOOD | AGENDA | PHAIDON
2010-04-23 Melt the butter in a shallow saucepan. Add the onion and cook over a low heat, stirring occasionally, for 5 minutes. Drizzle with the vodka and cook gently until the alcohol has evaporated, then season with salt and pepper. Cook the linguine in plenty of salted boiling water until al dente. Drain, tip into the pan with the sauce and stir well.
From phaidon.com


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