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Spaghetti Aglio, Olio, e Peperoncino con Bottarga
Spaghetti Aglio, Olio, e Peperoncino con Bottarga
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate classic pasta with Sardinian mullet bottarga for a gourmet touch.
Ingredients:
  • 1 (16 ounce) package spaghetti
  • 0.25 cup extra-virgin olive oil, or more to taste
  • 1 red chile pepper, seeded and minced
  • 2 ounces grated Sardinian mullet bottarga, divided
  • 4 tablespoons chopped flat-leaf (Italian) parsley
  • 1 small lemon, zested
Instructions:
  • 1. Boil a large pot of lightly salted water. Add spaghetti and cook until al dente, about 12 minutes, stirring occasionally.
  • Heat oil in a large skillet or wok over medium heat.
  • Gently warm garlic in oil for 1 to 2 minutes. Add chile pepper and stir on medium-low heat. Avoid browning garlic; it should not become crispy. Burnt garlic is not suitable for consumption.
  • After draining the pasta, save at least 1 cup of pasta water. Combine the spaghetti with the oil mixture over medium-low heat. Stir or toss until the spaghetti is fully coated. Incorporate 3/4 of the bottarga, mixing it with the spaghetti. Use the reserved pasta water if necessary to keep the dish slightly saucy, but not runny.
  • Portion onto 4 plates and generously garnish with chopped parsley and lemon zest. Finish by squeezing lemon juice over the dish and sprinkle the remaining bottarga on top just before serving.

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