Spaghetti alla bottarga
Spaghetti alla bottarga are a masterpiece of Sardinian cuisine, born in the lands of Sinis between Oristano and the thousand-year-old salt marshes. Bottarga, salted and dried mullet roe, is generously grated over the pasta, delivering an intense, briny flavor. A simple, iconic dish where just a few noble ingredients come together in perfect harmony.
Preparation
- 1
Bring a pot of salted water to a boil, then add the spaghetti and cook until al dente (about 10-11 minutes).
- 2
Meanwhile, pour the olive oil into a wide pan over medium heat, add the crushed garlic cloves and the chili pepper if you want a spicy note.
- 3
Let the oil infuse for 2-3 minutes until it smells fragrant, being careful not to brown the garlic.
- 4
Grate the bottarga using a fine grater, setting aside half of it for the final garnish.
- 5
Drain the spaghetti al dente, keeping a glass of pasta water aside.
- 6
Transfer the pasta to the pan with the aromatic oil, gently toss while adding half of the grated bottarga.
- 7
If needed, add a little pasta water to create a creamy, evenly distributed sauce.
- 8
Divide among serving plates, top with the remaining grated bottarga and a sprinkle of fresh parsley.
Chef's Tips
The bottarga must be very fresh and stored in the refrigerator; grate it just before serving to preserve its briny aroma. Do not add grated cheese: bottarga is already salty and dominant enough.