Cuttlefish Spaghetti with Caviar


  • 400g (14 oz.) Torino Cuttlefish Spaghetti

  • 100g (4 oz.) caviar

  • 50g (4 fl. oz.) of heavy cream

  • 50g butter

  • 2 hard boiled eggs

  • 1 small onion

  • salt

  • black pepper

Melt the butter in a saucepan and mix in the cream, add the caviar, finely chopped onion, a pinch of black pepper and cook at a very low heat for a few minutes. 

Meanwhile, in a separate saucepan, cook the spaghetti in boiling salted water. Drain well and pour into the saucepan containing the caviar sauce.

This dish can also be served cold and garnished with slices of hard boiled eggs.