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Chef Lorenzo Boni Recipes

Barilla Spaghetti Pasta with Bottarga

Barilla Spaghetti Pasta with Bottarga

Simple, umami-rich dish of salted, cured fish roe pouch with hints of sea salt

25 minutes total

Known as the 'Caviar of the Mediterranean' for its smooth texture and strong bitter taste, cured bottarga, like dried caviar, is the perfect companion to bread, salad and of course, al dente Barilla Spaghetti pasta. This recipe by Chef Lorenzo Boni can be traced back to the times of ancient Greek civilization, and is simply a must-try when one visits Sardinia—and when guests visit you!

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Chef Lorenzo Boni Recipes

Recipe Collection Page: Chef Lorenzo Boni Recipes: en-ca

Ingredients

Serves 2

1/3 box Barilla Spaghetti pasta
5 tsp extra virgin olive oil
3/4 cup bottarga, grated and divided
To taste salt

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs

Method

Step 1

Place a pot of water to boil, season with salt and cook Barilla Spaghetti pasta according to package directions. Drain pasta 1 minute under cooking time, reserving some cooking liquid.

Step 2

Meanwhile, in a bowl, mix together 1/2 bottarga to olive oil.

Step 3

Stir in 1/3 cup pasta water and whisk until completely dissolved.

Step 4

Toss Barilla Spaghetti pasta with bottarga and olive oil mixture; add a bit of reserved cooking water if needed.

Step 5

Serve with more bottarga over the top.

Barilla Spaghetti Pasta - Packshot - en-ca
Classic Blue Box

Classic Blue Box

Spaghetti

The most famous pasta shape in the world and the most popular shape in Italy; the name comes from the Italian word "spagh", which means "lengths of cord." Spaghetti is a classic and versatile cut that originates from the south of Italy and is commonly used with tomato sauces, fresh vegetables or fish.

  • Shape Long
  • Cook time 10 mins
  • Pack size 410 g
  • Range Classic Blue Box
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