Today I will explain the recipe for preparing creamy and flavorful bottarga spaghetti, one of my favorite dishes! It is a very simple dish, basically pasta with freshly grated bottarga, but thanks to a trick, it makes the spaghetti super creamy, enhancing the flavor of the bottarga.
This is the basic recipe; if you like spaghetti dishes with bottarga, be sure to read the recipe:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 244.85 (Kcal)
- Carbohydrates 30.02 (g) of which sugars 0.76 (g)
- Proteins 7.76 (g)
- Fat 10.64 (g) of which saturated 1.62 (g)of which unsaturated 0.64 (g)
- Fibers 2.15 (g)
- Sodium 2,159.75 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 6.3 oz spaghetti
- 0.7 oz bottarga
- 1 clove garlic
- 1.4 tbsp extra virgin olive oil
- to taste salt
- 1 lemon (organic)
- 1 bunch parsley (optional)
Tools
- 1 Pot 3 quarts
- 1 Pan 9.5 inches
- 1 Colander
- 1 Grater
Procedure
For a creamy and flavorful dish, I recommend using whole bottarga to grate at the moment and not pre-grated bottarga, which has lost its taste, flavor, and aroma.
First, place a pan on the stove with a generous amount of oil and a clove of garlic; heat gently, allowing the oil to infuse without burning the garlic to avoid a bitter taste.
While the garlic is infusing the oil, place a large pot with salted water on the stove and bring it to a boil.
Once the water starts boiling, cook the spaghetti for the time indicated on the package minus two minutes. The pasta should be al dente.
Take a bunch of fresh parsley and finely chop it with a knife just before serving, so it doesn’t wilt.
For the parsley to release its full flavor and aroma, it should not be fried in the oil but simply placed hot on the plate so that the creamy and flavorful bottarga spaghetti releases its aroma with their heat.
When the spaghetti is ready, drain it from the water and toss it in the oil, adding some of the cooking water as it evaporates. Start with 4 tablespoons of water and cook the pasta over a gentle flame.
If necessary, add more, cook gently stirring for another 3-4 minutes. When the spaghetti is cooked to the right point and is creamy, it’s time to finish the dish
To make the bottarga spaghetti creamy, add the freshly grated bottarga to the spaghetti. Mix well and combine, finishing the dish with a generous amount of parsley.
Your bottarga spaghetti creamy and flavorful is ready!
Plating Tips:
This is a dish that doesn’t require special garnishes or decorations; it’s all about taste and aroma.
Which wine to pair:
I recommend serving the bottarga spaghetti with a dry and full-bodied white wine. For example, a Vermentino di Gallura, or if you want a stronger wine, you can opt for a Gavi.
