Spaghettini Bottarga Recipe
Bottarga di mugginess, peperoncino, lemon, parsley.
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil the Pasta
Bring a large pot of salted water to a boil. Add the spaghettini and cook according to package instructions until al dente, usually about 7-9 minutes.
- 2
Drain the Pasta
Reserve 1 cup of pasta water, then drain the spaghettini in a colander and set aside.
Making the Sauce
- 3
Sauté Peperoncino
In a large skillet, heat the olive oil over medium heat. Add the dried peperoncino and sauté for about 1 minute until fragrant.
- 4
Add Bottarga
Add the grated bottarga to the skillet, stirring well to combine with the oil and chili.
- 5
Combine Sauce Ingredients
Mix in the lemon zest and lemon juice, stirring until well combined. Add salt and freshly cracked black pepper to taste.
Finishing the Dish
- 6
Toss Pasta with Sauce
Add the drained spaghettini to the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water gradually until desired consistency is achieved.
- 7
Add Parsley
Remove from heat and fold in the chopped fresh parsley.
- 8
Plate and Serve
Serve immediately, garnished with additional bottarga and parsley if desired.
