Spaghetti Recipe

Cooking Instructions

1. 1

   Prepare the Mussels

   Clean the mussels under cold running water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

2. 2

   Cook the Pancetta

   In a large pan, heat olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta and set aside, leaving the fat in the pan.

3. 3

   Sauté Garlic

   In the same pan, add minced garlic and sauté for 1-2 minutes until fragrant.

4. 4

   Cook Mussels

   Add the cleaned mussels to the pan and pour in the absinthe. Cover the pan and cook for about 5-7 minutes, shaking the pan occasionally, until the mussels have opened.

5. 5

   Prepare Butter Sauce

   Remove the cooked mussels and set aside. In the remaining liquid, add butter and stir until melted. Season with salt and pepper.

6. 6

   Cook Spaghetti

   Meanwhile, cook the spaghetti in a large pot of boiling salted water according to package instructions until al dente. Drain and reserve a cup of pasta water.

7. 7

   Combine Ingredients

   Add the drained spaghetti to the pan with the butter sauce. If the mixture seems dry, add reserved pasta water little by little. Add the cooked mussels and crispy pancetta, tossing everything together.

8. 8

   Finish with Toppings

   Serve the spaghetti topped with chopped parsley, grated bottarga, and breadcrumbs. Adjust seasoning with salt and black pepper to taste.