A great pasta dish for any occasion:
1. cook pasta according to package directions in enough boiling hot salted water to cook al dente. Drain in a colander, reserving a small amount of pasta water, and return to the saucepan with the tagliatelle.
2. cook the strips of lemon peel in a little boiling water for about 2 minutes, then pour them into a sieve.
Melt butter in a saucepan, add lemon peel strips and sauté for 2 to 3 min. while stirring.
Add whipped cream, crème fraîche and juice of one lemon, then fold in pasta. Heat gently for about 4 minutes and season with salt and freshly ground pepper to taste.
Serve the lemon pasta on large pasta plates (e.g. from Thomas), each with 1 tbsp. trout caviar and sprinkle with a little coarsely ground pepper.