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Spaghetti alla bottarga

Spaghetti alla Bottarga (Spaghetti with Bottarga) Recipe

Simple and fast, spaghetti alla bottarga is a typical, elegant and flavourful Italian dish made with cured fish roe.

Serve with a still white wine with mineral notes or slightly scented. Also excellent with cocktails, bottarga goes well with dry drinks based on gin or vodka.

19 March, 2021
Average: 3.4 (17 votes)

serves for



Spaghetti pasta
To taste
50 g
2 cloves
Extra virgin olive oil
6 tbsp
Cooking oil

Here's how to make this simple Italian dish, which relies on the marriage of a few quality ingredients.

The video is in Italian, but gives a great visual guide while you follow our step-by-step recipe below.

Step 01

Grate the bottarga into a glass bowl.

Step 02

Cook the spaghetti in plenty of water, not too salty, because the bottarga is already very salty.

Step 03

Put the extra virgin olive oil in a pan and brown the garlic cloves. Once they are golden, remove them from the pan.

Step 04

Drain the pasta when al dente and add it to the pan with the oil. Add two-thirds of the grated bottarga.

Step 05

For the crispy breadcrumbs: pour the extra virgin olive oil into the pan and brown the breadcrumbs for a few minutes.

Step 06

Put the pasta in a large bowl and add the last third of grated bottarga.

Decorate with the remaining fried breadcrumbs to give crunchiness to the dish.


Recipe Variations

As an alternative to breadcrumbs, if you prefer, you can use fresh, chopped parsley.

A great way to present pasta with bottarga is with lemon zest. Just peel a lemon with a potato peeler to get the yellow part, which you can then cut into thin strips.

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