Spaghetti with Bottarga (Spaghetti con Bottarga)
By Master Chef Gianluca Deiana Abis
History
Bottarga is a Sardinian delicacy that has been prized for centuries. Made from the roe of grey mullet or tuna, it is salted, pressed, and dried to create a flavor-packed ingredient that is often referred to as "Sardinian caviar." Traditionally, bottarga was used as a preserved food by Sardinian fishermen, who would carry it with them during long voyages at sea. It was not only a nutritious and long-lasting food but also a culinary treasure that added complexity to simple pasta dishes, often paired with spaghetti. The simple yet rich combination of Spaghetti con Bottarga has become a signature dish of Sardinian cuisine, celebrated for its deep umami flavor and aromatic complexity.
Ingredients
400g spaghetti (preferably from Gragnano for authentic texture)
100g bottarga di muggine (grey mullet roe), grated or thinly sliced
4 tbsp extra virgin olive oil
2 cloves garlic, minced
1 small red chili (optional, for a bit of heat)
Fresh parsley, finely chopped (for garnish)
Zest of 1 lemon
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente (typically 9-10 minutes).
Once the pasta is cooked, reserve a small cup of pasta water and drain the rest.
Prepare the Bottarga Sauce:
While the pasta cooks, heat the extra virgin olive oil in a large pan over medium heat.
Add the minced garlic and chili (if using) to the pan and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic, as it will become bitter.
Add about half of the grated bottarga to the pan and cook for another minute, allowing it to infuse the oil with its rich flavor.
Combine Pasta and Sauce:
Once the pasta is drained, add it directly to the pan with the bottarga sauce. Toss well to coat the spaghetti evenly in the aromatic oil and bottarga. If the pasta feels a bit dry, add a little reserved pasta water to help create a silky sauce that clings to the noodles.
Finishing Touches:
Once the spaghetti is well coated, remove the pan from the heat. Add the remaining grated bottarga and lemon zest, then toss again. Season with salt and freshly ground black pepper to taste.
Serving:
Plate the Spaghetti con Bottarga and garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately with additional bottarga, if desired.
Chef Tip:
The key to making Spaghetti con Bottarga is to avoid overcooking the bottarga. It should only be heated enough to release its flavors into the olive oil. When tossing the pasta with the sauce, don’t add too much pasta water at once – just enough to create a smooth, silky sauce that coats the spaghetti. To enhance the dish, you can also serve it with a drizzle of extra virgin olive oil after plating for an extra layer of richness.
Wine Pairing:
Pair this Spaghetti con Bottarga with a crisp Vermentino di Sardegna, whose fresh acidity and mineral notes balance the richness of the bottarga. Alternatively, you can opt for a light Cannonau di Sardegna white or rosé wine to complement the dish's delicate umami flavors without overpowering the taste of the bottarga.
Spaghetti con Bottarga is a dish that brings together the bold flavors of Sardinia's seas and the simplicity of Italian pasta. The depth of the bottarga, combined with the subtle garlic and chili, makes this dish an unforgettable experience for the palate. Serve it with a glass of Sardinian wine, and you’ll have a true taste of the island’s culinary heritage.
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