Spaghetti Limone with CYK Caviar

This is what I make when I'm craving something that feels like Italy in a bowl—simple, perfect ingredients doing exactly what they're supposed to do. I'm completely obsessed with how Italians turn the most basic pantry staples into pure magic, and this spaghetti limone is proof of that genius. The bright lemon and rich butter create this silky sauce that's basically begging for caviar, and trust me, once you try this combination, you'll understand why I keep coming back to it. It's become my signature dish when I want to show people how caviar isn't just for fancy occasions—sometimes the best luxury is just really good pasta made with love.

Ingredients:

(Serves 4)

1 lb spaghetti
6 tbsp unsalted butter
1 cup freshly grated Parmigiano-Reggiano, plus extra for serving
Zest of 2 large lemons
½ cup fresh lemon juice
½ cup pasta cooking water (reserved)
Salt and freshly ground black pepper
CYK Golden Ossetra Caviar
Optional: fresh chives or parsley for garnish

Play by Play:

Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente.
While pasta cooks, melt butter in a large skillet over medium-low heat.
Add lemon zest to the butter and let it infuse for 1–2 minutes.
Reserve ½ cup pasta cooking water, then drain the spaghetti.
Add the hot pasta to the skillet with the lemon butter and toss to coat.
Remove from heat and add the Parmigiano-Reggiano, lemon juice, and a splash of pasta water.
Toss vigorously until the sauce becomes creamy and coats the pasta, adding more pasta water if needed.
Season with salt and pepper to taste.
Serve immediately in warmed bowls, topped generously with CYK Golden Ossetra Caviar.
Garnish with fresh chives or parsley if desired, and pass extra Parmigiano-Reggiano at the table.