Rich Bitch Caviar Pasta | A Family Tradition to End the Holidays

A family joke, great caviar, and one last indulgent meal before the holidays fade and real life returns.

Lou LaMedica

Jan 3, 2026

TABLE OF CONTENTS

Rich Bitch Caviar Pasta

Ingredients

Method

A Note on Timing

Rich Bitch Caviar Pasta

An end-of-the-holidays indulgence, born from a family joke and a really good year.

There’s a moment at the end of the holidays when you’re not quite ready to let go.

The decorations are still up. The fridge is full of remnants. The calendar hasn’t yet demanded discipline. You’re standing in the kitchen, somewhere between celebration and reset, and it feels right to cook one last rich thing before turning the page.

This one came with a story.

My sister loves the finer things in life, and she had a great year professionally. So she splurged and bought some really nice caviar for the family to enjoy. She jokes that she has “rich bitch” taste—and my brother-in-law leaned all the way into it, making this pasta as our final act of holiday indulgence.

We eat this as a delicious send-off to the holidays—one last moment of richness before the calendar turns and the rhythm of ordinary days returns. No grand statement. No reinvention. Just cream, pasta, and a little luxury, shared with people you love.

The diet starts tomorrow.

Ingredients

¾ lb capellini

4 oz caviar (Osetra or similar)

4 oz butter

1½ cups heavy cream

1 cup dry white wine

Juice of 1 lemon

Chives, finely sliced

Salt (lightly)

Method

In a wide pan over medium heat, cook the butter, white wine, and lemon juice together for about 2–3 minutes. You’re not reducing aggressively—just letting things mellow and come together.

Add the heavy cream and simmer gently for about 5 minutes, just long enough to thicken slightly. The sauce should coat a spoon but still flow easily.

Capellini added directly to the sauce. This is where pasta water does the real work.

Cook the capellini in well-salted water until just shy of done. Reserve at least 1 cup of pasta water. Add the pasta directly to the sauce.

The pasta should be glossy and lightly coated—not swimming, not tight.

Toss the pasta gently, loosening the sauce with small additions of pasta water until everything comes together in a light, glossy emulsion. Taste for salt (lightly). Plate immediately while everything is hot.

Add chives first before adding the caviar.

Spoon the caviar over the pasta. Once the caviar is on the plate, don’t mix. The heat will soften it just enough.

A Note on Timing

This is not a weeknight dish. It’s a pause dish.

We make it while the kids are off playing, so the adults can sit down and enjoy it while it’s hot. No interruptions. No negotiating bites.

We don’t eat it slowly. We eat it quickly—because it’s that good. And then we sit back, full and happy, knowing the holidays ended exactly the way they should have.

After that, we cook the kids a simple pasta with tomato butter sauce. Everyone’s fed. Everyone’s content.

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