Bottarga Pasta Recipes

BOTTARGA PASTA

Steps:

• Heat 2 tablespoons oil and the butter in a skillet over medium heat until butter foams. Add breadcrumbs, salt, and pepper. Cook until golden brown, about 5 minutes. Transfer to a plate.
• Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook until al dente.
• Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat. Squeeze pulp from skins of roasted garlic into skillet, and add sliced garlic. Cook 2 minutes. Using tongs, transfer pasta directly from boiling water to skillet. Toss to coat. Add 2 tablespoons grated bottarga, the parsley, and half the breadcrumbs, and toss. Transfer to a platter. Season with salt.
• Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. Serve.

BOTTARGA PASTA RECIPE

Steps:

• Gather the ingredients.
• Bring a large pot of well salted water to a boil.
• Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and golden, 5 to 6 minutes.
• Remove from heat and stir in the bottarga. Set aside.
• Meanwhile, cook the pasta according to package directions to al dente .
• Drain the pasta, reserving one cup of the pasta cooking water.
• Add the cooked pasta to the bottarga mixture to the skillet and toss to coat.
• Return the skillet to medium heat. Add some of the reserved pasta water, a splash at a time, if the pasta looks dry.
• Toss with half the parsley, the lemon zest, and juice.
• Transfer to a serving platter or individual plates and garnish with the remaining parsley. Serve immediately.