Spaghetti with bottarga

By: Chef Lorenzo Boni

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A must-try dish when visiting Sardinia, Spaghetti Bottarga dates back to the times of Ancient Greek Civilization. At the time, bottarga was considered the “caviar of the Mediterranean” with its smooth texture and strong, but bitter taste—similar to a dried caviar. It is often sliced thin and can complement other dishes other than pasta, like salad, dressing or on bread. 

Ingredients 2 Number of Servings

1/3 box Barilla Spaghetti
5 tsp. EVOO
¾ cup grated bottarga, divided
Salt to taste 
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  • Place a pot of water to boil, season with salt and cook pasta according to directions. Drain pasta one minute under cooking time, reserving some cooking liquid.

  • Meanwhile, in a bowl, mix together ½ bottarga to olive oil.
  • Stir in 1/3 cup of pasta water and whisk until completely dissolved.

  • Toss with bottarga and olive oil mixture, add a bit of reserved cooking water if needed.

  • Serve with more bottarga over the top.

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