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NATURAL HEAVEN HEARTS OF PALM SPAGHETTI WITH TRUFFLE CAVIAR - By Chef Nicola

NATURAL HEAVEN HEARTS OF PALM SPAGHETTI WITH TRUFFLE CAVIAR - By Chef Nicola

With wonderful low-carb spaghetti with truffle, caviar is a great way to eat a divinely luxurious meal in the comfort of your own home. To really boost this meal, we’d recommend seeking out some top-quality parmesan cheese, as the bright and salty flavor of that cheese brings life to this dish.

 

If you wanted to alter this recipe a little, we’d recommend swapping out the caviar for another type of roe. There are plenty of different fish eggs on the market, so we’d simply recommend asking your fishmonger what type of caviar might be interesting to try soon! They’ll likely have some great options on hand, and they’ll be able to offer expert advice easily.

 

Finally, we want to quickly mention the chive garnish. We use chive here since the gentle onion flavor cuts through the fattiness of the cream such that the entire meal is tasty and bright. If you’d like to use another herb, go right ahead and experiment!

Ingredients:

  • 3 cups Natural Heaven Angel Hair pasta
  • 2 cups heavy cream
  • 2 tbsp truffle caviar
    • Truffle oil will work too since that truffle flavor is what’s most important.
  • 3 tbsp grated parmesan
  • 1 tsp chopped chive
  • Salt and pepper, to taste

Method:

  1. The first step of the recipe is to remove the Natural Heaven Angel Hair pasta from the packaging and wash it a little. This is in order to remove any natural deposits that might be on the surface of the pasta, as the ingredients we’re using in this recipe are quite delicate, so even the smallest additional flavor could upset the balance.
  2. To make the sauce, start off by adding the heavy cream to a small pan, and bringing it to a bare simmer. You want to be able to see a few wisps of steam rising from the surface of the cream, but don’t let it boil - this will lead to the cream splitting, and the meal being terrible.
  3. Once the cream is hot, add the parmesan cheese and the truffle caviar or oil. Mix these ingredients in with a whisk, allowing the parmesan cheese to melt into the cream quickly. At the same time, the flavors from the caviar will start to be released into the creamy sauce, which is ideal for the final dish. 
  4. Allow the mixture to sit over exceptionally low heat for a few moments. During this time, some of the water in the mixture will steam away a little, meaning that the meal will become denser in short order. The sauce being thick is vital, as it means that it will stick to the pasta very well. Taste the sauce at this point, and add a little salt and pepper if it’s needed.
  5. Mix the meal well, to ensure that the sauce is running through the noodles and that it is well distributed.
  6. Serve the pasta. At this point, finish the meal with a light sprinkling of the chopped chive. Don’t go overboard with the garnish, it’s merely a pop of green that serves to enhance the flavor and look of the dish.

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