Spaghetti alla Bottarga

Name: Spaghetti alla Bottarga
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Sarda
Ingredients: 360 g Spaghetti; 60 g cured grey mullet roe (bottarga di muggine); 20 g cured grey mullet roe (bottarga di muggine); 80 ml Extra virgin olive oil; 2 cloves Garlic; 15 g fresh flat-leaf parsley; 1 tsp lemon zest; 12 g coarse sea salt; 1 pinch dried red chilli flakes

Spaghetti tossed in olive oil, garlic, lemon zest, and grated cured grey mullet roe, known locally as bottarga di muggine.

🇮🇹Italy· Sardinia

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 4
Difficulty: Easy
Calories: 480 kcal

Ingredients

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Servings

360 g Spaghetti — bronze-die durum wheat spaghetti
60 g cured grey mullet roe (bottarga di muggine) — finely grated cured roe pouch
20 g cured grey mullet roe (bottarga di muggine) — thinly sliced into delicate ribbons
80 ml Extra virgin olive oil — fruity, high quality
2 cloves Garlic — peeled and lightly crushed
15 g fresh flat-leaf parsley — leaves only, finely chopped
1 tsp lemon zest — unwaxed, finely grated
12 g coarse sea salt — for pasta cooking water
1 pinch dried red chilli flakes — optional mild heat

Equipment

•Large stockpot
•Large sauté pan
•Fine microplane grater
•Tongs
•Colander

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 15 g
carbs: 68 g
fibre: 3 g
protein: 18 g
calories: 480 kcal

Instructions

1
Bring a large pot of water to a rolling boil and season sparingly with coarse salt.
2
Add the spaghetti and cook until two minutes short of al dente.
3
Warm the olive oil and crushed garlic cloves in a large pan over very low heat.
4
Cook gently until the garlic turns pale golden and fragrant, then discard the cloves.
5
Add the chilli flakes and half the parsley to the warm flavoured oil.
6
Transfer the spaghetti directly into the pan using tongs, bringing some pasta water along.
7
Toss vigorously over low heat until the liquid emulsifies into a light, glossy sheen.
8
Remove the pan completely from the heat to avoid overheating the roe.
9
Sprinkle in the grated bottarga and lemon zest, stirring rapidly until a creamy sauce forms.
10
Divide onto warm plates and top with sliced bottarga ribbons and remaining fresh parsley.

Chef's tips

Never cook bottarga directly over a hot flame, as excess heat turns the cured roe dry, grainy, and bitter. Salt the pasta water far less than usual because cured mullet roe contributes plenty of natural salinity.

Ingredient substitutions

Bottarga di muggine (grey mullet roe) → bottarga di tonno (tuna roe), which has a darker colour and punchier, saltier flavour

Storage

This dish is best eaten immediately and does not keep well.

Reheating

Reheating is not recommended as direct heat destroys the texture and subtle flavour of the roe.

Common mistakes to avoid

•Over-salting the pasta cooking water, which makes the finished dish excessively salty.
•Cooking the grated roe in sizzling oil, which coagulates its proteins and ruins its delicate briny flavour.

Serving suggestions

Serve immediately on warmed plates alongside a chilled glass of Sardinian Vermentino or Vernaccia di Oristano.Pair with a crisp raw artichoke salad or shaved fennel to cut through the rich, savoury roe.