Pasta with Bottarga
Pasta with Bottarga is a classic Sardinian dish featuring pasta tossed with cured fish roe, typically mullet or tuna, which is grated or sliced over the top. The dish usually includes simple ingredients like olive oil, garlic, and sometimes lemon or parsley to complement the intense, briny flavor of the bottarga. It originates from the Italian island of Sardinia, where bottarga has been a preserved staple for centuries.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the pasta and provides a good amount of protein and healthy fats from the bottarga and olive oil. Key nutrients include omega-3 fatty acids, vitamin B12, and selenium, with a rough calorie estimate of 450-550 kcal per serving.
Nutrition breakdown
| Calories | 500 kcal |
| Protein | 22 g |
| Carbs | 55 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 680 mg |
| Vitamin B12 | 4.5 mcg |
| Selenium | 38 mcg |
| Phosphorus | 280 mg |
| Omega-3 Fatty Acids | 1.2 g |
| Iron | 3.2 mg |
| Niacin (B3) | 5.8 mg |
| Magnesium | 45 mg |
| Zinc | 2.5 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Bottarga is often called 'Mediterranean caviar' and is one of the world's oldest preserved foods, dating back to ancient times. Nutritionally, it's a concentrated source of nutrients, offering a significant boost of omega-3s and antioxidants in a small, flavorful portion.
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AI estimate may be inaccurate · Terms