Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vodka | not in our table | 0 |
| Caviar | not in our table | 0 |
| Roe | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Pasta (taglietelli, spaghetti, or angel hair preferred)
- Mascarpone cheese (or similar mild cheese like ricotta )
- Tomato purée (paste)
- Vodka
- 1 tsp caviar (or lumpfish roe )
- Whole lemon
Directions
Boil a pot of salted water, add the pasta, and cook until al dente . Drain.
Melt the cheese (do not overheat) and stir in a little tomato puree to turn it salmon pink.
Add a slug (a couple tablespoons) of vodka to the melted cheese.
Add caviar to the cheese and toss the drained pasta in it to coat.
Cut lemon into wedges and use as garnish with a teaspoon or two of caviar.
Serve with champagne or crisp white wine.