Bring a large pot of salted water to a boil.
In a large skillet, heat the butter until melted. Add the lemon juice and the dry white wine. Cook together for about a minute. Add the cream and simmer for about five minutes until slightly thickened.
Cook the pasta until al dente. Drain it, but retain a cup of the cooking water. Add the pasta to the cream sauce. Cook the pasta in the sauce, adding the reserved pasta water as needed if it seems dry. Serve immediately with a garnish of caviar.