Rigatoni Cacio e Caviar

Revisit on the famous “Cacio e pepe” of Italian gastronomy with Fleur de Caviar®,  dried caviar grains from Petrossian house. Very quick to cook, this Rigatoni Cacio e Caviar recipe is ready in less than 20 minutes.

Prdparation time: 5 minutes •  Cooking time: 15 minutes 

Ingredients for 4 people

• 500g of Rigatoni
• 3 tablespoons of butter cut into small cubes
• 150g grated parmesan or pecorino
• 10g of Fleur De Caviar®
• 10g salt
• Black pepper

Method

1. Bring a pot of water to boil and add the salt. Cook the rigatoni following the instructions on the pack subtracting 1 minute, as the pasta  continues to cook in the sauce. Take 2 cups of the pasta cooking water aside, then drain it.
2. Place the rigatoni in the pot that was used for cooking. Add the butter and cook over low heat, gradually adding the pasta cooking water and stirring thoroughly.
3. Add the parmesan, mix and gradually add the last cup of cooking water. The sauce should thicken to a creamy consistency. Add some freshly ground black pepper.
4. Plate in pasta bowls, add a few ground or coarsely crushed Fleur de Caviar® grains.
5. Serve immediately.

Photographs : Aimery Chemin • Food styling : Coralie Ferreira