20min
facile
Serves 4 people
– 320 g of spaghetti
– 3/4 shallots
– olive oil
– white wine
– salt
– a tablespoon of sour cream
– 40 g of caviar
Preparation
Thinly slice the shallots and sauté them gently in a pan with a dash of oil. Deglaze with white wine and add salt to taste. When the onion is soft and translucent, blend it with a mixer until it is creamy and then put it back into the pan, and finally add a tablespoon of sour cream. Cook the spaghetti in salted water, drain and add to the pan with the shallot and sour cream sauce, mix well and serve. Garnish with 10 g of caviar per plate.
