Lee Bailey's Pasta With Golden Caviar

• 3 cups creme fraiche
• 13 cup Calvados or other brandy
• 2 bay leaves
• 8 tablespoons unsalted butter, softened
• 1 1/2 pounds angel-hair pasta
• 1 egg yolk
• 20 ounces golden (whitefish) caviar
• Salt
• Freshly ground black pepper

1. Combine the creme fraiche, Calvados and bay leaves in a large saucepan and whisk until blended.
2. Heat to boiling over medium heat.
3. Reduce heat to very low and keep warm, stirring occasionally while cooking the pasta.
4. Meanwhile, bring a large pot of salted water to a boil.
5. Add 3 tablespoons of the butter and all of the pasta.
6. Cook until the pasta is just done, still firm to the teeth, 3 to 5 minutes.
7. Drain and keep warm.
8. Whisk the egg yolk and the remaining 5 tablespoons butter in a large serving bowl until blended.
9. Add the hot pasta and toss gently to coat the strands.
10. Discard the bay leaves and pour the creme fraiche mixture over the pasta.
11. Add about 3/4 of the caviar and toss gently until mixed.
12. Season to taste with salt and pepper.
13. Serve at once on warm plates, topping each portion with a heaping spoonful of the remaining caviar.

creme fraiche, calvados, bay leaves, unsalted butter, angelhair pasta, egg yolk, golden, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1819 (may not work)