Spaghetti with Bottarga is a classic Italian pasta dish made with simple ingredients that pack a punch of flavor. Bottarga is a delicacy of salted, cured fish roe that has a savory and briny taste, adding depth and complexity to the dish. The dish is typically served with spaghetti and a light sauce made with olive oil, garlic, and red pepper flakes, creating a perfect balance of flavors.
Spaghetti with Bottarga
Ingredients
- 1 pound spaghetti
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 teaspoon red pepper flakes
- 2 ounces bottarga, grated
- Salt, to taste
- Parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large pan, heat the olive oil over medium heat.
- Add garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Add the grated bottarga and stir until melted and combined.
- Add the reserved pasta water to the pan and stir to create a light sauce.
- Add the cooked spaghetti to the pan and toss until coated with the sauce.
- Serve hot, garnished with parsley.
