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Spaghetti Bottarga Recipe

Italian · Main course · 20 min total

A simple yet luxurious pasta dish from Sardinia, where al dente spaghetti is tossed with a sauce of olive oil, garlic, and grated bottarga (cured fish roe), finished with lemon and parsley.

Ingredients

• 200g spaghetti
• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 50g bottarga (preferably mullet or tuna), finely grated
• 1 lemon, zest and juice
• 2 tbsp fresh parsley, finely chopped
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute, without browning.
3. Remove skillet from heat. Add most of the grated bottarga (reserve a little for garnish), lemon zest, and lemon juice. Stir to combine.
4. Drain spaghetti and add to the skillet with the sauce. Toss well, adding pasta water a little at a time until the sauce coats the pasta evenly (about 1/4 cup).
5. Season with black pepper (bottarga is salty, so taste before adding salt). Sprinkle with parsley and reserved bottarga. Serve immediately.

Tips

• Use high-quality bottarga for best flavor; grate it just before using.
• If you can't find bottarga, you can substitute with anchovy paste, but the flavor will differ.
• For a richer dish, add a knob of butter when tossing the pasta.

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