Spaghetti alla Bottarga

How to Make Spaghetti alla Bottarga

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1. Boil the spaghetti in lightly salted water until 1 minute short of done. Keep a cup of the water.

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2. Soften the garlic and chilli in the oil for 1 minute over low heat.

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3. Add the spaghetti and 100 ml of the water and toss for 1 minute.

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4. Off the heat add the lemon zest and most of the bottarga and toss until glossy.

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5. Serve at once with the parsley and the rest of the bottarga.

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Notes for Getting It Right

• Grate the bottarga off the heat.
• Salt the water lightly, as the roe is salty.
• Toss until the oil turns glossy and golden.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What Goes With Spaghetti alla Bottarga

• Dry white wine
• Green salad
• Lemon wedges

Leftovers and Storage

Best fresh.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.