Spaghetti with Bottarga
| Difficulty | Easy |
| Tempo di preparazione | 20 min |
Description
If you’re looking for a Sardinian first course for a special dinner, you can try a specialty that’s as tasty as it is easy to prepare: spaghetti with bottarga .
This is a much-loved and widespread recipe in central-southern Sardinia , where mullet bottarga is produced by drying the eggs of this fish.
Bottarga is a very tasty and expensive food, used in many Sardinian recipes to add flavor , and it’s no coincidence that it’s also known as “Sardinian caviar.” Are you ready to try it in spaghetti with bottarga?
Ingredients
to recalculate the ingredient amounts
| Spaghetti | Spaghetti | 400 g |
|---|---|---|
| Mullet bottarga | Mullet bottarga | 80 g |
| Garlic | Garlic | 15 g |
| Extra virgin olive oil | Extra virgin olive oil | 40 g |
| Parsley | Parsley | 20 g |
| Salt | Salt | 12 g |
| Pepper | Pepper | 6 g |
Instructions
- 1 To prepare the spaghetti with bottarga, start by placing a pot of salted boiling water on the stove and cooking the spaghetti until al dente.
- 2 While you wait for the water to boil, grate the mullet bottarga into a separate bowl and leave it to cool, and clean the garlic cloves.
- 3 Heat the oil in a large pan with the garlic cloves, then add the spaghetti, after draining them well.
- 4 Pour 2/3 of the bottarga into the pan with the spaghetti, add the chopped parsley and a pinch of pepper and mix carefully to combine the flavors, stirring in a little of the pasta cooking water.
- 5 At this point you can serve the spaghetti with bottarga on plates, garnishing each plate with a sprinkling of the remaining bottarga.
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