Spaghetti with Bottarga

🛒 Ingredients

• Spaghetti 80 g · 280 kcal
• Bottarga (cured mullet roe) 20 g · 74 kcal
• Extra virgin olive oil 20 g · 180 kcal
• Garlic clove 5 g · 8 kcal
• Red chili flakes 1 g · 0 kcal
• Fresh parsley 5 g · 0 kcal
• Lemon zest 1 g · 0 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a rolling boil; add the spaghetti and cook according to package directions until al dente.
2. While the spaghetti cooks, finely mince the garlic and grate about three-quarters of the bottarga; finely chop the fresh parsley and set aside a few tablespoons of pasta water before draining the spaghetti.
3. In a large skillet, heat the olive oil over medium-low heat; add the minced garlic and chili flakes, cooking gently until fragrant, about 1-2 minutes, being careful not to brown the garlic.
4. Add the drained spaghetti to the skillet along with the grated bottarga and a splash of the reserved pasta water; toss everything vigorously to combine, creating a light sauce that coats the pasta.
5. Serve immediately, garnishing each plate with the chopped fresh parsley and a little more grated bottarga, if desired.