Tag: pasta

Caviar Mac and Cheese

Caviar Mac and CheeseCaviar Mac and Cheese

Macaroni and Cheese is the ultimate comfort food — creamy, familiar, and unpretentious. In this version, a more complex cheese base combines American Muenster with an Italian-style blend, creating a warm, silky sauce where the pasta blends into the cheeses and the caviar pops on top. Ivory in color, it feels decidedly luxurious, and worlds away from the artificial orange mac of childhood.

Caviar Mac and Cheese

The caviar here is Osetra from Bulgaria. It has firm, glossy beads with a clean, briny flavor and a subtle nuttiness. While it might seem extravagant to top mac and cheese with Osetra, the humble pasta actually provides the perfect canvas, letting each bead shine and turning a familiar comfort dish into a subtle, grown-up indulgence.

Caviar Mac and Cheese Recipe

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Rustic Lamb Ragù with Fresh Pappardelle

Rustic Lamb Ragù with Fresh Pappardelle

Rustic Lamb Ragù with Fresh Pappardelle, Ricotta & Mint

This ragù smells like it’s been simmering all afternoon, but it comes together quickly — thanks to fully cooked braised lamb shanks from Costco. Tender and deeply flavored, the meat is simply shredded and folded into the sauce, where it soaks up all the tomato, wine, and variety of spices.

The sauce starts with a classic soffritto of onion, celery, and carrot softened in olive oil until golden and aromatic. A splash of red wine and a spoonful of tomato paste deepen the flavor, followed by fire-roasted tomatoes and a bit of beef broth. The mixture comes briefly to a boil, then simmers for about 20 minutes — enough time for the flavors to meld into a beautifully rustic ragù.

Tossed with fresh pappardelle and finished with a bit of butter, each ribbon of pasta clings to the rich sauce. A scoop of creamy ricotta and a sprinkle of fresh mint brighten the dish, while chili flakes on the side add optional heat.

In under an hour, this Rustic Lamb Ragù with Fresh Pappardelle delivers all the warmth, depth, and soul of a slow-cooked Sunday supper — no hours required, just smart shortcuts and robust seasoning.

Rustic Lamb Ragù with Fresh Pappardelle

Rustic Lamb Ragù Recipe

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Boursin and Shrimp Rigatoni

Boursin Shrimp Rigatoni

Boursin and Shrimp Rigatoni
Garlic & Herb Boursin Cheese
Large Shrimp, Cherry Tomatoes

Tender rigatoni pasta, cooked to a perfect al dente bite, is coated in a velvety sauce made from melted Boursin cheese, which brings a creamy, herb-flecked richness with a generous kiss of garlic.

Burst cherry tomatoes, blistered until juicy and sweet, add bright pops of flavor and color throughout the dish. Nestled among the pasta are plump large shrimp, cooked until just opaque, offering a succulent contrast to the creamy sauce. Finished with plenty fresh basil this dish is comforting yet elegant — a restaurant-worthy meal with pantry-friendly ease that comes together in less than a half hour.

The story of Boursin Cheese started with one man, François Boursin. In 1957, this young Normandy cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France. His own original recipe was inspired by fromage frais, a traditional French party dish that blended garlic, fresh cream, soft cheese, herbs, salt and pepper.

Boursin and Shrimp Rigatoni Recipe

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Shrimp Roe Pappardelle

Shrimp Roe Pappardelle

Alaska Side-Striped Shrimp Roe Pappardelle
Breadcrumbs, Lemon, Garlic, Creme Fraiche

Side-striped shrimp (Pandalopsis dispar) are deep-water shrimp found in the cold Pacific waters off Alaska. They’re known for their sweet, delicate flavor and soft, tender texture. I recently used this shrimp in my recipe for Shrimp de Jonghe but saved the roe for another dish.

What sets them apart visually are the pale stripes running down their sides, and what makes them prized by chefs and seafood lovers is the orange roe carried by females.

The roe is small, firm, and clean-tasting—briny without being overpowering. It can be eaten raw, stirred into warm dishes, or used as a garnish. It brings a mild ocean salinity and a slight pop, making it a rare and understated delicacy.

Here, I pair the roe with warm pasta, letting its natural salinity and texture do the work. A simple base of butter and olive oil, garlic, and lemon is enough to carry it. The roe softens slightly as it hits the noodles, blending into the sauce while generous spoonfuls on top keep their delicate pop.

The flavor of the sea is tucked into every bite where the roe is the star… ⭐️ 🍤

Side-Striped Shrimp with Roe
Side-Striped Shrimp with Roe

Shrimp Roe Pappardelle Recipe

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Chef Ludo’s Caviar Pasta

Chef Ludo's Caviar Pasta

Chef Ludo’s Caviar Pasta

This caviar pasta recipe adapted from Chef Ludo is simple & easy, while simultaneously luxurious & decadent. Angel hair pasta is cloaked in a lush, lightly lemony cream sauce and generously topped with glistening pearls of caviar.

Chef Ludo Lefebvre is a dynamic force in the culinary world, known for combining classical French technique with a fresh, approachable style. After years of training under some of France’s most celebrated chefs, he brought his talents to Los Angeles, where he opened acclaimed restaurants including Petit Trois.

We had the pleasure of a fabulous lunch there, enjoying the lemon bucatini, mussels marinière with frites, and trout almondine—each dish beautifully executed and full of character. Chef Ludo’s food reflects a deep respect for tradition, but with a spirit that feels current and inviting. His style balances precision with warmth, making classic French cuisine feel both elevated and effortlessly enjoyable.

Chef Ludo's Caviar Pasta

Creamy Pasta with Caviar Recipe

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