Spaghetti with Gin, Lemon and Caviar

Method

1. Fill a small pot with water and bring it to a boil.
2. In a pan, add a knob of butter and a small splash of gin (or vodka). Melt gently over very low heat without browning.
3. Once the butter is fully melted, add a spoonful of the pasta cooking water (which is now starchy and translucent). Stir to create an emulsion.
4. Add the square spaghetti to the boiling water and cook for 3–4 minutes until al dente.
5. Drain the spaghetti and transfer it directly into the butter emulsion. Raise the heat slightly and add a ladleful of cooking water.
6. Continue to toss and emulsify the pasta with the butter sauce until the pasta is perfectly coated and cooked.
7. Grate the zest of one lemon and add it to the pan. Toss briefly, then turn off the heat.
8. Plate the spaghetti, adding a touch more cooking water to create a light sauce.
9. Top generously with caviar (two spoonfuls) and serve immediately.