Velvety Alfredo Bucatini with Rao's Homemade & Black Crown Caviar

Ingredients

• 2 each 15oz jars Rao’s Alfredo Sauce

• 1 each 16oz pkg. Rao’s Bucatini

• 1 lemon, zested

• 2 tbsp fresh Italian Parsley, chopped

• 1 tsp freshly cracked Black Pepper

• 1 – 1.75oz container Black Crown Siberian Sturgeon Caviar (divided in half.)

Directions

1. Bring a large pot of salted water to a boil. (6 qts of water)

2. While the water is heating up, add the Rao’s Alredo Sauce to a large skillet set over medium heat on the stove.

3. Bring the Rao’s Alfredo Sauce to a moderate simmer, being careful not to boil or reduce the sauce.

4. Add the Rao’s Bucatini to the boiling salted water and cook for 7-10 minutes until the pasta is al dente.

5. Once the Bucatini is cooked, carefully drain the pasta, and immediately add it to the warm Rao’s Alfredo Sauce. Toss to combine.

6. Add half of the Black Crown Siberian Sturgeon Caviar and toss to combine.

7. Arrange the pasta on a large serving platter.

8. Garnish with the chopped parsley, the grated lemon zest, and the remaining caviar and serve.