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.
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
Instructions
- Cook the Spaghetti: Boil a large pot of salted water, then cook the spaghetti according to the package instructions until al dente.
- Prepare the Bottarga: Grate the bottarga finely and set it aside. You can also slice some of it thinly for extra garnish.
- 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.
- Toss the Pasta: Drain the cooked spaghetti and add it to the skillet. Toss it in the garlic and oil mixture until well-coated.
- 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.
- Finish the Dish: Sprinkle fresh parsley, lemon zest (optional), and a pinch of black pepper. Garnish with extra grated or sliced bottarga.
- 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.
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.