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Spaghetti alla Bottarga

Spaghetti alla Bottarga

Spaghetti alla Bottarga is a traditional Sardinian pasta dish that brings the essence of the Mediterranean sea to your plate. It’s light, savory, and elegant, with a rich umami flavor from the cured fish roe known as bottarga.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian, Sardinian
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 400 g 14oz spaghetti
  • 50 g 1.8oz bottarga (mullet or tuna)
  • 2 garlic cloves finely chopped
  • 4 tablespoons extra virgin olive oil
  • 1 fresh chili pepper chopped (optional)
  • Fresh parsley chopped (for garnish)
  • Zest of 1 lemon optional
  • Salt and pepper to taste

Method
 

  1. Cook the Spaghetti: Boil a large pot of salted water, then cook the spaghetti according to the package instructions until al dente.
  2. Prepare the Bottarga: Grate the bottarga finely and set it aside. You can also slice some of it thinly for extra garnish.
  3. Make the Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and chili (if using), and sauté until the garlic is golden but not burnt.
  4. Toss the Pasta: Drain the cooked spaghetti and add it to the skillet. Toss it in the garlic and oil mixture until well-coated.
  5. Add Bottarga: Remove the skillet from the heat and mix in most of the grated bottarga. Toss the spaghetti again to evenly distribute the flavors.
  6. Finish the Dish: Sprinkle fresh parsley, lemon zest (optional), and a pinch of black pepper. Garnish with extra grated or sliced bottarga.
  7. Serve: Plate the spaghetti and enjoy the rich, savory flavors.

Notes

Tip: If you want a stronger seafood flavor, add extra bottarga.
Lemon Zest: Adds a fresh, citrusy touch but can be omitted if you prefer a more traditional taste.
Chili: For a little heat, the chili pepper is optional but highly recommended.