Spaghetti with Bottarga, Lemon & Parsley
A luxurious Sardinian pasta with grated bottarga (cured fish roe), bright lemon, and fresh parsley. Simple ingredients, extraordinary flavor.
Ingredients
Pasta
Fish
Base
Aromatics
Flavor
Herbs
Spices
Instructions
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Prep the bottarga. Grate about half the bottarga on a fine grater (like a microplane). Save the rest for shaving over the finished dish.
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Cook the pasta. Boil spaghetti in well-salted water until al dente. Reserve 1 cup pasta water before draining.
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Warm the oil. While pasta cooks, heat olive oil in a large pan over low heat. Add garlic and cook very gently for 2 minutes—do not brown.
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Add lemon. Remove pan from heat. Stir in lemon zest, half the lemon juice, and optional red pepper flakes.
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Toss the pasta. Add drained pasta to the pan with 1/4 cup pasta water. Toss vigorously to coat. Add the grated bottarga and parsley, toss again.
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Serve immediately. Divide among plates. Shave remaining bottarga over each portion. Drizzle with extra olive oil and serve with lemon wedges.
Storage & Meal Prep
Must be eaten immediately—bottarga's flavor and texture are best fresh. Do not reheat or store leftovers.
Variations
- Bottarga with Artichokes: Toss the pasta with sautéed baby artichoke hearts before adding the bottarga for a luxurious Sardinian combination.
- Bottarga on Bruschetta: Shave bottarga over toasted bread with olive oil and lemon for a simple Sardinian appetizer.
- Bottarga with Fregola: Use fregola instead of spaghetti for an authentically Sardinian presentation.
FAQ
What is bottarga?
Bottarga is the cured, pressed roe (eggs) of grey mullet or tuna. It's sometimes called 'Mediterranean caviar.' Sardinian bottarga di muggine (mullet roe) is the most prized variety—it has a complex, briny flavor that's deeply savory.
Where can I buy bottarga?
Look for bottarga at Italian specialty stores, gourmet shops, or online. It's sold in whole lobes (grate it yourself) or pre-grated. Sardinian or Sicilian bottarga is the best quality.
How much bottarga per serving?
About 15-20g per person is enough—bottarga is intensely flavored and a little goes a long way. Grate it over the finished pasta just before serving for maximum aroma.
Nutrition Facts
Customize Ingredients
Per Serving
The Story Behind This Dish
This is Sardinia’s answer to caviar—a simple pasta that showcases one of the Mediterranean’s most treasured ingredients. Bottarga (salted, cured fish roe) has an intense, briny, umami flavor that’s utterly unique.
The rules are simple: don’t cook the bottarga (heat destroys its delicate flavor), use excellent olive oil, and be generous with the lemon. The acid cuts through the richness beautifully.
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