Description
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 1g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg
