📝 About This Recipe
Transport yourself to the sun-drenched shores of Sardinia with this exquisite 'Pasta dell'Oro.' This dish celebrates Bottarga—cured grey mullet roe—known for its intense, umami-rich brine and silky texture that melts into a luxurious sauce. With just a handful of high-quality ingredients, this recipe creates a sophisticated harmony of salty sea air, aromatic citrus, and a whisper of chili heat.
🥗 Ingredients
The Pasta
- 400 grams Spaghetti or Spaghettoni (high-quality bronze-die extruded)
- 2 tablespoons Sea Salt (for the pasta water)
The Infusion
- 80 ml Extra Virgin Olive Oil (use a high-quality, fruity oil)
- 3 pieces Garlic Cloves (peeled and lightly smashed)
- 1/2 teaspoon Dried Red Chili Flakes (adjust to taste)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped, stems separated and reserved)
The Star Ingredient
- 60-80 grams Bottarga di Muggine (Mullet Roe) (whole piece, skin removed)
- 1 piece Organic Lemon (zest only)
- 1 cup Pasta Cooking Water (starchy water reserved from the pot)
👨🍳 Instructions
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1
Bring a large pot of water (about 4-5 liters) to a rolling boil. Add the sea salt; it should taste seasoned but not as salty as the sea, as the Bottarga is already quite salty.
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2
While the water heats, prepare the Bottarga. If it has a thin beeswax or plastic film, peel it off carefully. Finely grate about 50g of the Bottarga using a microplane or fine grater. Thinly shave the remaining 20-30g with a sharp knife or truffle slicer for garnish.
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3
Add the spaghetti to the boiling water. Cook for about 2 minutes less than the package directions for 'al dente'—we will finish cooking the pasta in the pan.
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4
In a large, wide skillet or sauté pan, add the extra virgin olive oil and the smashed garlic cloves over medium-low heat.
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5
Add the parsley stems and the chili flakes to the oil. Let them infuse gently for 3-4 minutes until the garlic is golden but not brown. This builds a fragrant base without burning the delicate flavors.
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6
Remove and discard the garlic cloves and parsley stems from the oil once they have released their aroma.
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7
Just before the pasta is ready, ladle out about 1 cup of the starchy pasta cooking water and set it aside. This is the secret to a creamy sauce.
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8
Drain the spaghetti (or use tongs to transfer it directly) into the skillet with the infused oil. Increase the heat to medium.
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9
Add half of the reserved pasta water to the skillet. Toss the pasta vigorously with the oil and water for 1-2 minutes, allowing the starch to emulsify into a light sauce that coats the strands.
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10
Remove the pan from the heat entirely. This is crucial: Bottarga is delicate and should not be 'cooked' over high heat, or it will lose its nuanced flavor.
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11
Sprinkle the finely grated Bottarga, the chopped parsley leaves, and the lemon zest over the pasta. Toss rapidly, adding a splash more pasta water if it looks too dry.
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12
Divide the pasta into warm bowls. Top each serving with the reserved shaved Bottarga slices and an extra drizzle of raw olive oil.
💡 Chef's Tips
Always use Bottarga di Muggine (mullet) rather than Tonno (tuna) for a more refined, less aggressive flavor profile. Never add salt to the sauce; the Bottarga and pasta water provide all the salinity you need. Ensure the pan is off the heat before adding the grated Bottarga to maintain its creamy texture and prevent it from becoming grainy. Use the best quality olive oil you can find, as it acts as the primary carrier for the roe's flavor. If you can't find whole Bottarga, pre-grated jars work, but the flavor is significantly less vibrant.
🍽️ Serving Suggestions
Pair with a crisp, cold Vermentino di Sardegna to complement the briny notes of the dish. Serve with a simple side of arugula salad with a light lemon vinaigrette to cut through the richness. Follow the meal with a plate of sliced fennel and oranges for a refreshing Sardinian-style palate cleanser. Warm crusty sourdough bread is perfect for mopping up any leftover 'gold' sauce at the bottom of the bowl.