Spaghetti with Bottarga

Name: Spaghetti with Bottarga
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Spaghettoni 11.3 oz; Anchovies 3; Garlic 1 clove; Butter (cold from freezer) 2.8 tbsp; Tuna Bottarga 1.4 oz; Extra virgin olive oil to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4 persone
Cost: High

PRESENTATION

Recipe by
Eva's food addiction

Spaghetti with bottarga is a simple yet refined first course, due to the presence of what is known as "the caviar of the Mediterranean", that is bottarga! These are salted fish eggs typical of the Sicilian coasts. More precisely, these are dried mullet or tuna eggs (the most prized). A concentrate of sea flavor, perfect for seasoning pasta but also for enriching appetizers or fish main courses. With an intense and unique taste, simply grated raw, bottarga is able to enliven any dish, like the savory spaghetti we propose you prepare and taste. Discover the secret of the "risotto-style" cooking in the various steps of the recipe, for a flavorful, creamy, and al dente spaghetti!

Enjoy other recipes with bottarga:

Pasta with tuna anchovies and bottarga
Linguine with bottarga and clams
Cavatelli with bottarga and cherry tomatoes
Pasta with zucchini flowers and bottarga
Linguine with clams and bottarga
Spaghetti with fermented garlic and bottarga
Tagliatelle with broccoli, tuna, and bottarga

INGREDIENTS: Spaghettoni 11.3 oz (320 g); Anchovies 3; Garlic 1 clove; Butter 2.8 tbsp (40 g) - (cold from freezer); Tuna Bottarga 1.4 oz (40 g); Extra virgin olive oil to taste

Preparation

How to prepare Spaghetti with Bottarga

To prepare the pasta with bottarga, you will need a pot with boiling unsalted water. In a large pan, heat a drizzle of olive oil, add a peeled and whole clove of garlic 1 and let it brown. Finely chop the anchovies, add them to the pan, and let them melt over low heat 2. Remove the garlic 3.

Pour a ladle of boiling water 4, add the uncooked spaghetti 5. Continue cooking the pasta over medium heat, adding a ladle of water at a time 6, as soon as the previous one has been absorbed (like for a risotto).

The cooking time depends on the type of spaghetti; it will certainly be longer than the time indicated on the package. Once the last ladle of water has been absorbed 7, add the cold freezer butter cut into pieces 8 and stir well. Finally, grate the tuna bottarga to taste 9.