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Bottarga spaghetti

by Christina Julia

Bottarga spaghetti

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g/7oz bottarga (Italian dried salted fish roe), grated juice of 2 lemons
  • 125ml/4fl oz extra virgin olive oil
  • 350g/12oz dried spaghetti
  • 2 dried red chillies, crumbled
  • salt and freshly ground black pepper


  • In a bowl, combine three-quarters
    of the bottarga and the lemon juice
    to create a cream. Gradually stir in
    the oil to form a thick sauce.
  • Cook the spaghetti in lightly salted
    boiling water until al dente. Drain;
    reserve a little of the cooking water.
  • Stir the hot cooking water into the
    bottarga cream to loosen. Add the
    chilli, and season with salt and
    pepper. Add the spaghetti to the
    sauce and toss to coat thoroughly.
  • Serve immediately, scattered with
    the remaining bottarga.

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