main dishes sardinian

Sardinian Spaghetti with Bottarga and Lemon

A fast Sardinian pasta of spaghetti, olive oil, garlic, lemon, and grated bottarga. Minimal ingredients, strong sea flavor.

Pescatarian Dairy-Free Nut-Free
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Prep 10 min
Cook 12 min
Total 22 min
Servings 4
Difficulty Easy

Ingredients

Pasta

Fish

Base

Aromatics

Flavor

Herbs

Seasoning

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Instructions

  1. Finely grate about two-thirds of the bottarga and shave or slice the rest for serving.

  2. Cook the spaghetti in well-salted water until al dente. Reserve 1 cup of pasta water.

  3. While the pasta cooks, warm the olive oil in a large pan over low heat. Add the garlic halves and a whole chili pepper if you want heat. Let the garlic soften without taking on color.

  4. Add most of the grated bottarga, the lemon zest, a squeeze of lemon juice, and a few tablespoons of pasta water. Stir just until the bottarga loosens into the oil.

    Tip: Keep the heat low. You want perfume, not frying.

  5. Add the drained spaghetti to the pan and toss until glossy, adding more pasta water as needed.

  6. Turn off the heat. Fold in the finely chopped parsley, the remaining bottarga, and a little more lemon zest. Give it one last drizzle of olive oil and serve immediately.

Storage & Meal Prep

Eat it right away. Bottarga loses its edge if the pasta sits or is reheated.

Variations

  • Bottarga with Artichokes: Add sauteed baby artichokes for another very Sardinian combination.
  • Bottarga on Bruschetta: Use the same lemon and olive oil pairing over toasted bread.
  • Bottarga with Fregola: Swap spaghetti for fregola and finish more like a dry risotto.

FAQ

What is bottarga?

Bottarga is cured fish roe, usually mullet in Sardinia. It is salty, savory, and deeply marine, which is why only a small amount is needed.

Should bottarga be cooked?

It can briefly warm in the oil, but it should never fry hard or sit over high heat. Most of it should be added at the end.

How much bottarga per serving?

About 15 to 20 grams per person is plenty, especially when the pasta is finished with extra bottarga on top.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Fish & Seafood
Bottarga (Cured Fish Roe)
85 g
Vegetables
Garlic
6 g
Fruits
Lemon
58 g
Grains & Bread
Dried Pasta (Small)
340 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Parsley
6 g

Per Serving

500kcalCalories
19gProtein
66gCarbs
18gFat
3gFiber
Sodium
325mg14% DV
Potassium
259mg6% DV
Calcium
32mg2% DV
Iron
1.5mg8% DV
Magnesium
51mg12% DV
Vitamin C
8.2mg9% DV
Vitamin A
33µg4% DV
Vitamin K
9.2µg8% DV
Folate
18µg5% DV
Dried Pasta (Small)
Bottarga (Cured Fish Roe)
Extra Virgin Olive Oil
Garlic
Lemon
Fresh Parsley
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Sardinian Spaghetti with Bottarga and Lemon belongs on the Sardinian home table. I build it around spaghetti, bottarga, and olive oil.

I finely grate about two-thirds of the bottarga and shave or slice the rest for serving. I cook the spaghetti in well-salted water until al dente. I reserve 1 cup of pasta water.

I add the drained spaghetti to the pan and toss until glossy, adding more pasta water as needed. I turn off the heat. I fold in the finely chopped parsley, the remaining bottarga, and a little more lemon zest. I give it one last drizzle of olive oil and serve immediately.

Part of: The Sardinian Kitchen

Related: Sardinian Ingredients Guide | Sardinian Pasta Recipes