I first tried Bottarga through an Italian friend who has an exceptional taste in food. After this, he regularly brings me back from home this Italian delicacy ❤️
Ingredients
┃ yield — 2
- 180 g dry Bucatini
- ½ cup extra-virgin olive oil
- 1 garlic clove- peeled and finely sliced
- 1 teaspoon red pepper flakes
- ¼ cup grated bottarga- or more to taste
- Salt to taste
- Truffle chips (optional)
Directions
┃ ◕ — 15 minutes
- In a large, heavy-bottom pot, bring salted water to a boil and cook the spaghetti according to the package instructions until just al dente.
- Meanwhile, in a large, high-sided skillet or sauté pan, warm the oil over medium-low heat. Add the garlic and pepper flakes and let them steep in the oil until they become fragrant, 2 to 3 minutes. Remove from the heat, let sit for 2 minutes, then add half the grated bottarga and gently swirl the skillet.
- Drain the cooked pasta in a colander and transfer it to the skillet with the warm oil. Toss well to combine, then top the pasta with the remaining bottarga.
- Taste and season if necessary with salt (bearing in mind that bottarga is quite salty), optionally top with crushed truffle chips and then serve immediately in bowls.
➭ Similar recipes? 👀
tiktok.com
