Spaghetti alla Bottarga

Bottarga is a Mediterranean delicacy of cured fish roe. You can find it either whole or already grated, as it is used in this version of spaghetti con bottarga.


  • 500g Spaghetti
  • 1 Lemon (only the zest)
  • Grated Bottarga (4-5 table spoons)
  • Olive Oil
  • 3 cloves of garlic crushed
  • optional 2 Tablespoons of chopped Parsley


  • Bring the water for the pasta to a boil and add salt once it is boiling
  • In a separate pan heat the olive oil and add the whole crushed cloves of garlic, and fry them until they are golden brown
  • Take pan off the heat and let it cool down a bit, add the lemon zest & bottarga (add a bit of the boiling water form the pasta to make the sauce a bit thicker)
  • Add chopped parsley (optional) and extra virgin olive oil


  • Garnish with extra parsley and grated bottarga

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