Pasta Romanov

Ingredients

• 320 gSpaghetti
• 200 gMascarpone
• 30 gTomato paste
• 30 mlVodka
• 5 gCaviar
• 1 pcsLemon
• 6 gSalt

Instructions

1. 1

   Cook the pasta

   • Bring a large pot of water to a boil. Add about 6 g salt (1 teaspoon) to the boiling water.
   • Add 320 g spaghetti and cook until al dente according to package instructions.
   • Drain the pasta, reserving about 100 ml of the cooking water. Set pasta aside.
2. 2

   Make the sauce

   • Warm 200 g mascarpone in a warm (not hot) pan or bowl until creamy but not runny.
   • Stir in 30 g tomato paste until the mascarpone turns a salmon-pink color. If the sauce is too thick, add 1–2 tbsp of the reserved pasta water.
   • Stir in 30 ml vodka (about 2 tbsp) to combine flavors.
   • Gently fold 5 g caviar (about 1 tsp) into part of the sauce, leaving a few pearls for garnish.
3. 3

   Plate and serve

   • Toss the drained pasta with the sauce until evenly coated, adding reserved pasta water if needed to loosen the sauce.
   • Portion the pasta, serve with lemon wedges and top each portion with a teaspoon of caviar.
   • Serve with chilled champagne or a crisp white wine.