1 pound fresh pasta (or best quality dried pasta)
2 tablespoons butter
1 cup heavy cream
1/2 cup dry white wine
2 tablespoons parmesan cheese coarsely grated
freshly ground white pepper
5 ounces salmon caviar
2 tablespoons finely chopped fresh parsley

Cook the pasta al dente in unsalted boiling water 3-5 minutes for fresh pasta; 5-7 minutes for dried pasta.

For the sauce, in a large skillet on medium heat, reduce the wine by half, add the butter and melt. Add the cream to the butter wine mixture and continue to cook until the cream begins to bubble.

Combine the cooked pasta, cream and butter and gradually add the parmesan cheese and toss until the cheese has melted. Season with pepper only. Gently fold salmon caviar into the pasta just before serving (reserve a small amount of caviar for garnish). Turn the pasta into a warm serving bowl or warm plates and garnish with parsley and salmon caviar and serve.