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Spaghetti with Bottarga and Breadcrumbs

17/11/2023

Spaghetti with bottarga and breadcrumbs is a simple dish but full of flavour, perfect to bring all the taste of the sea to the table with a crunchy touch given by the golden breadcrumbs. Here is how to prepare it.

Ingredients

  • 320 g of spaghetti
  • 60 g of mullet or tuna roe bottarga
  • 80 g of breadcrumbs
  • 1 clove of garlic
  • Extra virgin olive oil to taste
  • Chopped fresh parsley to taste (optional)
  • Red pepper (optional)
  • 1 lemon (grated zest)

Preparation

  1. Bring a large pot of water to a boil, and once boiling, add salt and throw in the spaghetti.

  2. While the pasta is cooking, take a small pan and add a drizzle of extra virgin olive oil and the peeled garlic clove (and if you like, a piece of red pepper). Brown the garlic in the oil and then remove it.

  3. Add the breadcrumbs to the pan and toast them until crispy and golden. Be careful to stir often to avoid burning the breadcrumbs.

  4. Grate the bottarga.

  5. Drain the pasta al dente, reserving some of the cooking water, and pour it directly into the pan with the breadcrumbs. Add the grated bottarga and if needed, a bit of the cooking water to cream it.

  6. Mix the spaghetti well to make all the ingredients adhere. If desired, you can also add chopped fresh parsley and grated lemon zest for a touch of freshness.

  7. Serve immediately, plating the spaghetti and sprinkling additional golden breadcrumbs and bottarga to taste on top of the plates.

Curiosity

Bottarga, sometimes referred to as the “caviar of the Mediterranean”, is a high-value fish product obtained by drying and salting the eggs of certain fish, mainly mullet or tuna. In Italian cuisine, it’s highly appreciated for its intense saltiness and the unique taste it can give to dishes.

Spaghetti with Bottarga and Breadcrumbs