200g spaghetti di Gragnano
1 x 50g tin of fresh caviar
Sea salt and freshly-ground black pepper, to taste
Bring a pot of water to boil, season it with salt and cook the spaghetti according to package instructions (about 10 to 12 minutes). While it cooks, place a terrine bowl, or something similar, over the pot and let the butter melt.
When the pasta is al dente, drain it, saving some of the cooking water. Place the spaghetti in the pot with the melted butter and toss. Season it with black pepper to taste and add cooking water to loosen, if needed.
Toss the pasta one more time and divide between four plates. Top the spaghetti with caviar and serve immediately.