spaghetti alla bottarga

20€

Spaghetti alla bottarga is a simple yet luxurious dish. Start by cooking 400 grams of spaghetti in a large pot of boiling salted water until al dente. While the pasta cooks, grate 50 grams of bottarga in a small bowl and mix it with the zest of one lemon and a handful of finely chopped parsley. In a large skillet, warm 1/4 cup of extra virgin olive oil over low heat and add the grated bottarga mixture, stirring to infuse the oil. Once the pasta is cooked, drain it, reserving a cup of the pasta water. Toss the spaghetti in the skillet with the bottarga oil, adding pasta water as needed to create a light sauce that clings to the pasta. Serve immediately, with an extra sprinkle of bottarga on top and a squeeze of fresh lemon juice for a touch of brightness.