Pasta con Salsa di Bottarga

Pasta con Salsa di Bottarga is a flavorful Italian dish that combines al dente pasta with a rich, aromatic sauce made from bottarga, a delicacy of cured fish roe. This simple yet elegant recipe brings a taste of the sea to your table, perfect for a special dinner.

Ingredients

• Spaghetti - 200 grams
• Bottarga (cured fish roe) - 50 grams
• Extra virgin olive oil - 4 tablespoons
• Garlic - 2 cloves, minced
• Red pepper flakes - 1/2 teaspoon
• Lemon - 1, zested and juiced
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1-2 minutes until fragrant but not browned.
4. Grate the bottarga into the skillet, stirring to combine with the garlic and oil, and cook for another minute.
5. Once the pasta is cooked, reserve 1/2 cup of pasta water and drain the rest.
6. Add the drained pasta to the skillet with the bottarga sauce, tossing to coat, and adding reserved pasta water as necessary to achieve your desired sauce consistency.
7. Stir in the lemon zest, lemon juice, chopped parsley, and season with salt and black pepper to taste.
8. Serve immediately, garnished with extra parsley and additional grated bottarga if desired.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 75 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 25 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• Rich in omega-3 fatty acids from bottarga, which support heart health.
• Contains antioxidants from olive oil and parsley that can help reduce inflammation.

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