I adore this recipe because it’s proof that simplicity can be pure elegance. With just a handful of ingredients, I can create a dish that’s deeply flavorful and sophisticated. The bottarga gives the pasta a delicate umami saltiness, while the olive oil and garlic add warmth and depth. It’s light yet satisfying — perfect for a quick weeknight dinner or an impressive meal for guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
100 g bottarga 2 tbsp extra virgin olive oil 350 g spaghetti Salt, to taste 1 large clove garlic
Directions
I start by bringing a large pot of salted water to a boil. Once boiling, I add the spaghetti and cook it until al dente according to the package instructions.
While the pasta cooks, I heat the olive oil in a saucepan over low heat.
I peel and lightly smash the garlic, then add it to the oil. I let it fry gently for a few minutes, just until it starts turning a light golden brown.
As soon as the garlic changes color, I remove it from the oil and take the pan off the heat to prevent burning.
I finely grate the bottarga directly into the warm olive oil, letting its aroma infuse the sauce.
When the pasta is ready, I drain it and immediately toss it in the pan with the bottarga-infused oil. I stir everything together quickly so the pasta absorbs all the flavors.
I transfer the spaghetti to a warm serving dish, then grate a little more bottarga on top for an extra burst of flavor before serving.
Servings and Timing
This recipe serves 4 people and takes about 5 minutes to prepare and 10 minutes to cook — ready in just 15 minutes. It’s the perfect example of an Italian dish that’s both quick and refined.
Variations
Sometimes I like to add a small squeeze of lemon juice or a sprinkle of zest at the end for a fresh citrus note. If I want a little heat, I add a pinch of red chili flakes to the olive oil while frying the garlic. For a richer touch, I finish the pasta with a drizzle of extra virgin olive oil right before serving. And if I want to make it heartier, I toss in a handful of toasted breadcrumbs for crunch.
Storage/Reheating
I prefer eating Spaghetti con Bottarga immediately while it’s hot and fresh. However, if I have leftovers, I store them in an airtight container in the refrigerator for up to 1 day. To reheat, I warm the pasta gently in a pan with a drizzle of olive oil and a splash of water to bring back its silky texture.
FAQs
What is bottarga?
Bottarga is cured fish roe, typically from grey mullet or tuna, that’s dried and pressed. It has a rich, savory flavor that enhances simple pasta dishes beautifully.
Can I use another type of pasta?
Yes, but spaghetti is traditional. Linguine or bucatini also work well with the bottarga sauce.
Do I need to cook the bottarga?
No, I just grate it into the warm oil — heating it too much can make it lose its delicate flavor.
Can I add other ingredients?
A little lemon zest, parsley, or chili flakes pair wonderfully without overpowering the bottarga.
How salty is this dish?
Bottarga is naturally salty, so I go easy on the added salt when seasoning the pasta water.
Can I make this dish without garlic?
Yes, I sometimes skip the garlic for a cleaner bottarga flavor — it’s still delicious.
Where can I find bottarga?
It’s often available in Italian specialty stores, gourmet markets, or online.
Can I use pre-grated bottarga?
Yes, but freshly grated bottarga has a more intense and fragrant flavor.
How do I serve it?
I like to serve it immediately, with extra bottarga grated over the top and a drizzle of olive oil.
Conclusion
I love how Spaghetti con Bottarga turns such simple ingredients into something extraordinary. The combination of silky olive oil, fragrant garlic, and the distinct taste of bottarga creates a dish that’s both bold and elegant. It’s the kind of pasta that captures the essence of coastal Italian cooking — pure, fresh, and effortlessly delicious.
Spaghetti con Bottarga is a quick and elegant Italian pasta dish made with grated cured fish roe, olive oil, and garlic. Rich in umami flavor, it’s a luxurious yet simple recipe that celebrates the pure, briny essence of Mediterranean cuisine.
Ingredients
350 g spaghetti
100 g bottarga, finely grated
2 tbsp extra virgin olive oil
1 large garlic clove
Salt, to taste
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.
Meanwhile, heat olive oil in a saucepan over low heat. Lightly smash the garlic and add it to the oil. Fry gently until golden, then remove the garlic.
Take the pan off the heat and grate the bottarga directly into the warm oil, stirring gently to let it infuse without cooking it.
Drain the pasta, reserving a small amount of cooking water. Toss the spaghetti in the pan with the bottarga-infused oil, adding a little pasta water if needed to coat evenly.
Transfer to serving plates and grate additional bottarga on top for a final burst of flavor. Serve immediately with an optional drizzle of olive oil.
Notes
Do not overheat the bottarga — it should never be cooked directly over high heat.
Add lemon zest or juice for a fresh citrus accent.
For extra texture, sprinkle toasted breadcrumbs over the top.
Bottarga is naturally salty, so season the pasta water lightly.
Serve with a crisp white wine like Vermentino or Pinot Grigio.
