Farfalle with cream sauce and caviar

Ingredients

Cooking

Cut onion into small cubes and fry in butter over low heat until it’s soft, but without discoloration.
Add thyme, wine and evaporate the mixture 3 times, increasing the heat.
Slowly pour cream, add salt, pepper and cook for 2 minutes, then remove thyme from finished sauce.
Boil farfalle according to the instructions, add chopped zucchini to them 3 minutes before it is done.
Mix prepared pasta with sauce and half of caviar, put on a plate, sprinkle with the remaining caviar and serve immediately.

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