Barilla for Professionals

SPAGHETTI BOTTARGA

Servings
4

INGREDIENTS

  • 3 pounds Barilla Spaghetti
  • 1 cup Extra virgin olive oil
  • 3 lobes aged mullet bottarga, finely grated, divided
  • Sea salt & ground black pepper

PREPARATION

  1. 1. Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 1 min. less than directed on package. Reserve 3 cups pasta cooking water. Drain pasta; return to pot.
  2. 2. Whisk olive oil, 2/3 of the grated bottarga and salt and pepper to taste to form a thick sauce. Slowly drizzle 1-1/2 cups reserved pasta water until emulsified.
  3. 3. Toss pasta and sauce mixture with tongs until evenly coated. Add additional pasta water as needed in ¼ cup increments.
  4. 4. Sprinkle with remaining bottarga and drizzle with additional olive oil before serving.

CHEF'S NOTE

Bottarga is a lobe of cured mullet roe. The roe sack is washed, salted, pressed and dried according to a centuries-old process. This delicacy is often referred to as “caviar of the Mediterranean” and mostly produced in Sicily and Sardinia.

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