The spaghetti with bottarga and lemon is a dish rich in taste and flavor, the combination of the two ingredients is perfect and the dish is excellent both in summer and winter.
If you like bottarga, don’t forget 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: Spring, Summer
- Energy 359.76 (Kcal)
- Carbohydrates 27.80 (g) of which sugars 0.53 (g)
- Proteins 8.12 (g)
- Fat 24.73 (g) of which saturated 3.66 (g)of which unsaturated 0.68 (g)
- Fibers 1.65 (g)
- Sodium 606.24 (mg)
Indicative values for a portion of 120 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 (or any long pasta)
- 3 tbsp extra virgin olive oil (about 3 tablespoons)
- 1 lemon (organic, untreated)
- 1 clove garlic
- to taste bottarga (to grate fresh to taste)
- to taste salt
Tools
- 1 Frying Pan
- 1 Pot
- 1 Grater
Procedure
Spaghetti with bottarga and lemon is a light dish because it has no sauce and is flavored with oil and lemon.
First, put the pot on the stove with plenty of water and salt, when the water boils, add the pasta shape you have chosen.
While the pasta is cooking, put the oil in the pan and heat it with the peeled and crushed garlic clove and the grated lemon peel.
The garlic and lemon should not sizzle but just infuse into the oil, use a low flame to avoid burning them, which would make the oil bitter.
When the oil is infused, drain the pasta while it’s still al dente (1 minute before it’s fully cooked) with cooking water and toss in the pan.
The pasta should be glossy and shiny; this allows it to absorb the oil and the aromas and flavors we’ve infused.
When the pasta is cooked, serve it in a nest on a serving plate and sprinkle with freshly grated bottarga.
I advise against using powdered bottarga as the flavor is nothing compared to fresh.
Your spaghetti with bottarga and lemon are ready!
Serving Tips:
Grate the zest of the organic, untreated lemon directly on the hot plate so that the heat from the pasta can warm the zest, releasing essential oils, giving the dish a delicate lemon fragrance.
Wine pairing for spaghetti with bottarga and lemon:
Only one wine perfectly matches the taste of bottarga, enhancing it, and that is Vermentino di Sardegna… I suggest one from Gallura or Oristano!
