Servings:
2
Chef notes
With or without a generous spoonful of caviar on top, this dish has become one of my favorite pastas. We often serve it as a main course or in a much smaller portion as a first course if meat or fish is being offered.
Freshly grated lemon zest (always use a very fine rasp) and just-squeezed juice from fragrant lemons — Meyer lemons are excellent — are essential, as is freshly grated Parmigiano. I prefer bucatini if this is being used as a main course and angel hair for a delicate starter.
