Cook the tagliatelle in water for 8 minutes. Once cooked, drain and cool them.
While the pasta is cooking, prepare the vodka cream by heating the cream with the rosemary in a saucepan. Just before it begins to boil, add the vodka and lemon juice and let it cook for 10 minutes. Once reduced, add the cheese and allow it to melt for a couple of minutes.
Plate the pasta, add the sauce, and finish with a teaspoon of caviar or a substitute on top.
