Angel Hair Pasta with Caviar and Lemon

Ingredients:

• 1 cup heavy cream
• 1 cup sour cream
• Grated zest and juice of half or a whole lemon
• 110 g of capellini pasta (angel hair)
• 30-60 grams of black or red caviar
• 1 small bunch chives, chopped

Preparation:

1. Prepare the sauce:

   
   Combine heavy cream and sour cream in a large skillet; season with salt and pepper. Cook over medium heat, whisking, until the mixture thickens and all the sour cream has melted, 2-3 minutes. Stir in some lemon zest and a splash of lemon juice. Taste and adjust the seasoning. At this point, the sauce should be thick enough to coat the pasta.
   

2. Meanwhile, prepare the pasta:

   
   Bring a large saucepan of salted water to a boil. Add 2 tablespoons of salt. Add the pasta and cook, stirring occasionally, until al dente, about 2 minutes. Drain the pasta in a colander, discarding 1/2 cup of the cooking water.
   
3. Add the pasta to the pan and toss to coat with the creamy sauce. Turn off the heat and let the pasta rest in the sauce for 2 minutes, stirring occasionally to coat. If the sauce is too thin, simmer for another 2 minutes. If it's too thick, simply thin it with reserved pasta water. Taste. Add more salt or lemon juice if needed.
4. Place a small amount of caviar on 4 serving plates. Twirl the pasta around a fork. Using your index finger, carefully slide the pasta off the fork and onto the caviar on the plate. Repeat with the remaining portions. Pour the remaining sauce over the pasta. Note: The sauce thickens quickly, so thin it with a little of the pasta water if necessary. Sprinkle with chives and additional grated lemon zest.
   
   

   Note

   
   This recipe is meant to be used as an appetizer before the main course of a holiday meal; if you want to serve it as a main course, simply double the ingredients.