Gargia D'oro Mullet Bottarga Recipe

Inspired by il Buco

Time30m

Serves2

Mullet Bottarga grated 40 gr.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Cook the Pasta
In a large pot, bring water to a boil and add 1 tsp of salt. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
2
Prepare the Sauce
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until the garlic becomes fragrant but not browned, about 1-2 minutes.
3
Combine Ingredients
Add the drained spaghetti to the skillet with the garlic and oil. Toss to coat the pasta evenly. If the pasta seems dry, gradually add reserved pasta water until desired consistency is reached.
4
Add Mullet Bottarga
Grate the 40 grams of mullet bottarga over the pasta. Toss well to distribute the bottarga throughout the dish.
5
Garnish and Serve
Finely chop the parsley and sprinkle it over the pasta before serving. Serve immediately while hot.