How to Make Authentic Pasta con Bottarga with Cured Fish Roe

Simple Summary

Pasta con Bottarga is a luxurious Italian dish that combines the briny essence of cured fish roe with perfectly cooked pasta, creating a simple yet sophisticated meal that's bursting with Mediterranean flavors.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 400g (14 oz) spaghetti
• 60g (2 oz) bottarga, finely grated
• 4 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.

2. While the water is heating, grate the bottarga using a fine grater. Set aside.

3. In a large skillet, heat the olive oil over medium-low heat. Add the minced garlic and red pepper flakes, cooking gently for 2-3 minutes until fragrant but not browned.

4. Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually 8-10 minutes.

5. While the pasta cooks, add the lemon zest to the skillet with the garlic and oil. Remove from heat and set aside.

6. When the pasta is ready, reserve 1 cup of the pasta cooking water, then drain the spaghetti.

7. Return the skillet to medium heat and add the drained pasta. Toss well to coat with the flavored oil.

8. Add about 3/4 of the grated bottarga to the pasta, along with 1/4 cup of the reserved pasta water. Toss vigorously to create a creamy sauce, adding more pasta water if needed.

9. Remove from heat and stir in the chopped parsley. Season with salt and freshly ground black pepper to taste.

10. Serve immediately, dividing the pasta among warm plates. Sprinkle the remaining bottarga over each serving for an extra burst of flavor.

Chef's Notes

• Bottarga can be quite salty, so taste before adding additional salt to the dish.
• For a richer flavor, you can add a knob of butter when tossing the pasta with the bottarga.
• If bottarga is unavailable, you can substitute with anchovy fillets for a similar umami flavor profile.
• Store any leftover bottarga tightly wrapped in the refrigerator for up to a month.
• This dish is best served immediately, as the pasta can become dry if left to sit.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 18g
• Carbohydrates: 65g
• Fat: 15g
• Fiber: 3g
• Rich in omega-3 fatty acids from the bottarga
• Good source of B vitamins from the pasta

Serving Suggestions

Serve Pasta con Bottarga as a main course for a light dinner. Pair it with a crisp, dry white wine like Vermentino or Pinot Grigio to complement the briny flavors. A simple side salad of arugula dressed with lemon and olive oil makes for a perfect accompaniment. For a more substantial meal, consider starting with an antipasto platter of Italian cured meats and cheeses. Finish the meal with a light dessert like lemon sorbet to cleanse the palate.