Spaghetti with Bottarga and Breadcrumbs

To prepare spaghetti with bottarga and breadcrumbs, first peel the lemon to obtain only the yellow part 1, then cut it into strips 2. Then clean and finely chop the shallot: you will need about 1.25 oz. Next, prepare the breadcrumb mixture by pouring the extra virgin olive oil into a pan along with the breadcrumbs 3.

Let it toast for a few minutes 4. As soon as they are well toasted, set aside 5. At this point, put a pot of water on the stove for the pasta and let it come to a boil. When it boils, do not salt too much, because the bottarga is already very salty. Meanwhile, in a pan, pour the oil and add the chopped shallot 6, let it flavor over low heat for 2-3 minutes, stirring occasionally to prevent it from burning.

Then let the lemon peels flavor for a few moments 7. Take a ladle of hot water, pour it into the pan with the sauce and continue cooking for another 10 minutes 8. At this point, plunge the pasta into the barely salted boiling water 9.

Halfway through cooking, drain the spaghetti directly into the pan with the sauce, keeping the cooking water aside 10: you will need it to 'risotto' the pasta in the pan and complete the cooking, adding water as needed 11. Meanwhile, with a small knife, remove the outer coating of the bottarga and when the pasta is cooked, grate it directly into the pan using a coarse grater 12.

Add the breadcrumb mixture, keeping some aside to garnish individual plates 13, finally mix and turn off the heat 14. Your spaghetti with bottarga is ready 15, enjoy your meal!