Fettuccine with Lemon Sauce

This pasta recipe has become a standard in my house. The sauce takes less time to make than the water does to boil, and is a refreshing
change from the standard tomato based sauces. Although the recipe
says the caviar is optional, please do not omit it. I usually use the
inexpensive lumpfish caviar available in any supermarket, and for a
few extra cents per plate I feel like I’m indulging myself.

4 Tbs butter
1 cup heavy cream
2 Tbs freshly squeezed lemon juice
1 tsp grated lemon zest
1 tsp grated lime zest
1 cup beef broth or bouillon
4 to 6 tsp caviar (optional)
Fettuccine, linguini, or angel hair pasta to serve 4 to 6

In a sauce pan or skillet large enough to hold the pasta when it is
done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside. Cook the pasta according to the package directions. When cooked and still al dente (firm to the
tooth) drain it and add it to the pan containing the sauce. Toss over
medium heat for 20 to 30 seconds, until most of the sauce is absorbed.
I like to form “nests” of the pasta using a kitchen serving spoon and
fork, twirling the noodles into a mound, and sliding them off the
spoon onto the plate. Place a teaspoon of the optional caviar in the
center. Serves 4 to 6.