There are a thousand recipes to cook pasta with bottarga, my favorite is the pasta with bottarga cream. It is a dish with a creamy texture similar to a carbonara but using only 2 ingredients: cooking water and freshly grated bottarga!
If you like this recipe, you can’t miss reading the recipe:
- Difficulty: Easy
- Cost: Expensive
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 197.90 (Kcal)
- Carbohydrates 31.31 (g) of which sugars 0.65 (g)
- Proteins 9.61 (g)
- Fat 3.57 (g) of which saturated 0.19 (g)of which unsaturated 0.50 (g)
- Fibers 2.13 (g)
- Sodium 237.60 (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
- 7 oz pasta (such as spaghetti or linguine)
- 0.7 oz mullet bottarga (freshly grated)
- to taste parsley (1 bunch)
Tools
- 1 Pan – 8 inch
- 1 Pot 4 qt
- 1 Bowl
- 1 Grater
Procedure
The recipe for pasta with bottarga cream is very simple, it is prepared in very little time, and you will get a really good dish. It is an original way not just to grate bottarga on the dish but to create a unique dish.
First, cook the pasta in plenty of salted water. When the water boils, start cooking according to the times indicated on the package.
While the pasta boils, grate the fresh bottarga until it is completely powdered.
Place the grated bottarga in a bowl large enough to hold the pasta and mix it well without it spilling out while you mix.
Drain the pasta when it reaches the desired level of doneness, leaving it quite moist and keeping some of the cooking water aside.
Put the pasta in the bowl and mix it with the bottarga, you will see that the bottarga melts and transforms into a cream that envelops the pasta.
If necessary, add another generous amount of bottarga, or if the pasta is too dry and the bottarga does not melt, add a tablespoon of cooking water. Remember to add a little water at a time, as it should be absorbed and leave the pasta creamy, not soupy.
Then complete the dish with a pinch of parsley or a zest of lemon according to your personal taste.
Your pasta with bottarga cream is ready!
Plating Tips:
Pasta with bottarga cream is a simple dish ready in a few minutes… besides parsley or lemon zest, nothing else is needed to enhance the dish.
Which wine to pair:
Only one wine pairs perfectly with the taste of pasta with bottarga cream, and that is Vermentino di Sardegna… I suggest the one from Gallura or Oristano!
