Spaghetti alla Bottarga di Muggine, cured salted mullet roe, is the easiest and at the same time very sophisticated pasta dish. It is the perfect solution for a fancy last-minute dinner party. Pasta with Bottarga is ready in 15 minutes and all the ingredients have a long shelf-life, easy to keep a stock in the pantry.
Course Pasta
Cuisine Italian
Keyword bottarga pasta, pasta with bottarga, spaghetti with bottarga
Stir so the breadcrumbs absorb the flavors. Turn off the heat.
Boil the pasta
Bring to boil the salted water for the pasta
Once the water is boiling cook the spaghetti, 1 minute less than what is written in the box
1 lb Spaghetti
Drain the spaghetti but keep the water
Mix them with the breadcrumbs
Finalizing the dish
Add 2 ladles of water from the pasta (it has to be the water of the pasta as the starch released by the pasta will make a creamy sauce)
Add some freshly grated bottarga
Stir well to combine
Place on a serving dish and top with some more freshly grated bottarga
Drizzle some extra virgin olive oil
1 tablespoon extra virgin olive oil
Finishing with some lemon zest and serve
Video
Notes
you do not need to add salt to the sauce as the bottarga is already very salty
The ladles of water added to the sauce has to be from the cooking pasta as it is rich in starch and it will make the sauce creamier. Regular water will make it watery