{"id":16774,"date":"2026-05-16T09:59:06","date_gmt":"2026-05-16T07:59:06","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/spaghetti-with-bottarga-mullet-roe-the-authentic-sardinian-recipe\/"},"modified":"2026-08-24T17:01:13","modified_gmt":"2026-08-24T15:01:13","slug":"spaghetti-with-bottarga-mullet-roe-the-authentic-sardinian-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/spaghetti-with-bottarga-mullet-roe-the-authentic-sardinian-recipe\/","title":{"rendered":"Spaghetti with bottarga (mullet roe): the authentic Sardinian recipe"},"content":{"rendered":"<p>The authentic flavor of the sea is concentrated in an extraordinary way in one of Italy&#8217;s most prized culinary jewels. Preparing a good plate of pasta with mullet roe is an unparalleled gastronomic experience that stands out for its absolute simplicity. With just a handful of selected ingredients, these traditional spaghetti with bottarga manage to delight the most demanding palates, thanks to the delicate intensity of the <a href=\"https:\/\/es.wikipedia.org\/wiki\/Botarga_(alimento)\">bottarga<\/a> and the aromatic touch of garlic and chili pepper. If you are looking to recreate the true Mediterranean essence in your kitchen, this recipe will become your favorite option for its speed and elegance.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps of the recipe to prepare <strong>spaghetti with bottarga<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<br \/>\n<div id=\"erdyt-6a8e986fa11f2\" data-id=\"Vk8POp1D0ks\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-Vk8POp1D0ks-6a8e986fa11f2\" data-vid=\"Vk8POp1D0ks\"   data-src=\"https:\/\/www.youtube.com\/embed\/Vk8POp1D0ks?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Spaghetti with bottarga (mullet roe): the authentic Sardinian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/Vk8POp1D0ks\/hqdefault.jpg\"  alt=\"Spaghetti with bottarga (mullet roe): the authentic Sardinian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Spaghetti with bottarga (mullet roe): the authentic Sardinian recipe - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/Vk8POp1D0ks\/hqdefault.jpg\",\"uploadDate\":\"2026-05-16T09:59:06+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/Vk8POp1D0ks?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=Vk8POp1D0ks\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script><\/p>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 5 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 10-12 min<\/p>\n<ul>\n<li>200 g of spaghetti<\/li>\n<li>1 clove of garlic<\/li>\n<li>Fresh chili pepper to taste<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>50 g of grated bottarga di muggine<\/li>\n<li>Fresh parsley<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Spaghetti with bottarga (mullet roe): the authentic Sardinian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15835\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Espaguetis-con-botarga-huevas-de-mujol-la-autentica-receta-sarda-1.jpg\"  alt=\"Spaghetti with bottarga (mullet roe): the authentic Sardinian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Espaguetis-con-botarga-huevas-de-mujol-la-autentica-receta-sarda-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Espaguetis-con-botarga-huevas-de-mujol-la-autentica-receta-sarda-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Espaguetis-con-botarga-huevas-de-mujol-la-autentica-receta-sarda-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare spaghetti with bottarga<\/strong><\/h3>\n<h4><strong>Flavor the olive oil<\/strong><\/h4>\n<p>First, bring plenty of water to a boil in a spacious pot. Add a pinch of salt, but do so very sparingly because the star ingredient already has a markedly salty profile. Meanwhile, pour a generous drizzle of extra virgin olive oil into a wide pan. Add the whole garlic clove and the fresh chili pepper cut to taste. Cook over very low heat so that the oil absorbs all the aromas without burning the ingredients.<\/p>\n<h4><strong>Cooking the spaghetti and emulsion<\/strong><\/h4>\n<p>Then, add the spaghetti to the boiling water. When you notice the garlic clove starting to turn golden in the pan, add a ladle of the pasta cooking water. This step is fundamental, as the starch in the water will help create a light and creamy base. Also, remove the spaghetti a couple of minutes before they reach the al dente point and pour them directly into the pan to finish cooking there.<\/p>\n<h4><strong>The bottarga off the heat<\/strong><\/h4>\n<p>Finally, remove the garlic clove and add a final touch of finely chopped fresh parsley along with a drizzle of raw oil to add shine. Remove the pan completely from the heat. It is at this moment that you should add the 50 g of grated bottarga di muggine over the hot pasta. Stir vigorously so that the juices unify into a spectacular cream. Serve immediately, garnishing with a little more parsley on top.<\/p>\n<hr \/>\n<h3><strong>Tips and tricks for a perfect result<\/strong><\/h3>\n<h4><strong>Heat is the enemy of cured roe<\/strong><\/h4>\n<p>The unbreakable golden rule of this dish is that the bottarga should never come into direct contact with fire or an intense heat source. Therefore, always add it with the pan removed from the burner to safeguard its oily texture and its delicate marine nuances.<\/p>\n<h4><strong>Measure the salt with precision<\/strong><\/h4>\n<p>Since this gourmet product provides an immense load of flavor and natural salinity, it is vital that you reduce the salt you add to the pot water to a minimum. It is better to fall short than to ruin the harmony of the preparation.<\/p>\n<hr \/>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What type of pasta is best to accompany bottarga?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Italian tradition indicates that long formats like spaghetti or linguine are ideal, as they allow the aromatic emulsion of oil and roe to adhere perfectly to each strand.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can dried chili be used instead of fresh chili?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, of course. If you don&#8217;t have fresh chili, you can use dried peperoncino or chili flakes, controlling the amount according to your preference for spice.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Why should the bottarga not be cooked over the fire?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Direct heat drastically alters the structure of the cured roe, causing it to lose its delicate oily texture, its bright color, and much of its characteristic marine nuances.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"What type of pasta is best to accompany bottarga?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Italian tradition indicates that long formats like spaghetti or linguine are ideal, as they allow the aromatic emulsion of oil and roe to adhere perfectly to each strand.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Can dried chili be used instead of fresh chili?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, of course. If you don't have fresh chili, you can use dried peperoncino or chili flakes, controlling the amount according to your preference for spice.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Why should the bottarga not be cooked over the fire?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Direct heat drastically alters the structure of the cured roe, causing it to lose its delicate oily texture, its bright color, and much of its characteristic marine nuances.\"\n      }\n    }]\n  }\n<\/script><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you like traditional Italian recipes, here are other suggestions to enjoy authentic flavors:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-tomate-y-albahaca-pasta-al-pomodoro-allitaliana\/\" target=\"_new\" rel=\"noopener\">Pasta with tomato and basil<\/a><\/strong>: a classic recipe with few ingredients and lots of flavor.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/lasana-a-la-bolonesa-la-receta-tradicional-italiana-autentica-y-deliciosa\/\" target=\"_new\" rel=\"noopener\">Bolognese lasagna<\/a><\/strong>: the great classic of Italian cuisine with an irresistible sauce.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli<\/a><\/strong>: a healthy and delicious option, perfect for varying the menu.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your spaghetti with bottarga!<\/strong><\/h3>\n<p>This recipe is proof that with simple ingredients you can create delicious and elegant dishes. Go ahead and prepare it at home and tell me in the comments how it turned out.<br \/>\nIf you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more authentic Italian dishes.<br \/>\nLeave a comment with your impressions and share your photos on social media. I&#8217;d love to see your creations!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Spaghetti with bottarga (mullet roe): the authentic Sardinian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15830\">\n<h2 class=\"vrtl-recipe__title\">Spaghetti with bottarga<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Spaghetti with bottarga (mullet roe): the authentic Sardinian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/05\/Espaguetis-con-botarga-huevas-de-mujol-la-autentica-receta-sarda.jpg\"  alt=\"Spaghetti with bottarga (mullet roe): the authentic Sardinian recipe ~ Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">The authentic recipe for spaghetti with grated bottarga di muggine, a clove of garlic, extra virgin olive oil, and fresh chili pepper, explained step by step.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">5 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">12 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">17 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">560 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">bottarga, Italian cuisine, pasta, Traditional dish, easy recipe<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">200<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">spaghetti<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic clove<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fresh chili pepper to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">50<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated bottarga di muggine<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fresh parsley<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Bring a large pot of water to a boil with a pinch of salt<\/li>\n<li class=\"vrtl-recipe__step\">Heat a generous drizzle of extra virgin olive oil in a pan<\/li>\n<li class=\"vrtl-recipe__step\">Add the whole garlic clove and fresh chili pepper to taste to infuse the oil<\/li>\n<li class=\"vrtl-recipe__step\">Cook the spaghetti in the boiling water according to the package instructions<\/li>\n<li class=\"vrtl-recipe__step\">Add a ladle of pasta cooking water to the pan to create an emulsion<\/li>\n<li class=\"vrtl-recipe__step\">Drain the spaghetti a couple of minutes before they are al dente<\/li>\n<li class=\"vrtl-recipe__step\">Transfer the pasta directly into the pan to finish cooking<\/li>\n<li class=\"vrtl-recipe__step\">Remove the garlic clove and add a drizzle of raw oil and chopped parsley<\/li>\n<li class=\"vrtl-recipe__step\">Remove the pan completely from the heat before adding the star ingredient<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the 50 g of grated bottarga di muggine over the hot pasta<\/li>\n<li class=\"vrtl-recipe__step\">Stir vigorously to integrate all the flavors into a creamy consistency<\/li>\n<li class=\"vrtl-recipe__step\">Serve immediately, garnishing with a little more fresh parsley on top<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/Vk8POp1D0ks\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The authentic flavor of the sea is concentrated in an extraordinary way in one of Italy&#8217;s most prized culinary jewels. Preparing a good plate of pasta with mullet roe is an unparalleled gastronomic experience that stands out for its absolute simplicity. With just a handful of selected ingredients, these traditional spaghetti with bottarga manage to delight the most demanding palates, thanks to the delicate intensity of the bottarga and the aromatic touch of garlic and chili pepper. If you are looking to recreate the true Mediterranean essence in your kitchen, this recipe will become your favorite option for its speed and elegance. Watch the video with all the steps Below you can watch the video with all the steps of the recipe to prepare spaghetti with bottarga in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 5 min &#x23f1; Cooking time: 10-12 min 200 g of spaghetti 1 clove of garlic Fresh chili pepper to taste Extra virgin olive oil 50 g of grated bottarga di muggine Fresh parsley Salt Remember: At the end of the article you will find the complete recipe card with detailed cooking and preparation times. How to prepare spaghetti with bottarga Flavor the olive oil First, bring plenty of water to a boil in a spacious pot. Add a pinch of salt, but do so very sparingly because the star ingredient already has a markedly salty profile. Meanwhile, pour a generous drizzle of extra virgin olive oil into a wide pan. Add the whole garlic clove and the fresh chili pepper cut to taste. Cook over very low heat so that the oil absorbs all the aromas without burning the ingredients. Cooking the spaghetti and emulsion Then, add the spaghetti to the boiling water. When you notice the garlic clove starting to turn golden in the pan, add a ladle of the pasta cooking water. This step is fundamental, as the starch in the water will help create a light and creamy base. Also, remove the spaghetti a couple of minutes before they reach the al dente point and pour them directly into the pan to finish cooking there. The bottarga off the heat Finally, remove the garlic clove and add a final touch of finely chopped fresh parsley along with a drizzle of raw oil to add shine. Remove the pan completely from the heat. It is at this moment that you should add the 50 g of grated bottarga di muggine over the hot pasta. Stir vigorously so that the juices unify into a spectacular cream. Serve immediately, garnishing with a little more parsley on top. Tips and tricks for a perfect result Heat is the enemy of cured roe The unbreakable golden rule of this dish is that the bottarga should never come into direct contact with fire or an intense heat source. Therefore, always add it with the pan removed from the burner to safeguard its oily texture and its delicate marine nuances. Measure the salt with precision Since this gourmet product provides an immense load of flavor and natural salinity, it is vital that you reduce the salt you add to the pot water to a minimum. It is better to fall short than to ruin the harmony of the preparation. Frequently Asked Questions What type of pasta is best to accompany bottarga? Italian tradition indicates that long formats like spaghetti or linguine are ideal, as they allow the aromatic emulsion of oil and roe to adhere perfectly to each strand. Can dried chili be used instead of fresh chili? Yes, of course. If you don&#8217;t have fresh chili, you can use dried peperoncino or chili flakes, controlling the amount according to your preference for spice. Why should the bottarga not be cooked over the fire? Direct heat drastically alters the structure of the cured roe, causing it to lose its delicate oily texture, its bright color, and much of its characteristic marine nuances. Related recipes you will love If you like traditional Italian recipes, here are other suggestions to enjoy authentic flavors: Pasta with tomato and basil: a classic recipe with few ingredients and lots of flavor. Bolognese lasagna: the great classic of Italian cuisine with an irresistible sauce. Pasta with broccoli: a healthy and delicious option, perfect for varying the menu. Enjoy your spaghetti with bottarga! This recipe is proof that with simple ingredients you can create delicious and elegant dishes. Go ahead and prepare it at home and tell me in the comments how it turned out. If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos on social media. I&#8217;d love to see your creations! Enjoy your meal! Spaghetti with bottarga The authentic recipe for spaghetti with grated bottarga di muggine, a clove of garlic, extra virgin olive oil, and fresh chili pepper, explained step by step. DishFirst course CuisineItalian Preparation time5 minutes Cooking time12 minutes Total time17 minutes Servings2 Calories560 kcal AuthorMia Villar Raurich Tagsbottarga, Italian cuisine, pasta, Traditional dish, easy recipe Ingredients 200 g spaghetti 1 garlic clove Fresh chili pepper to taste Extra virgin olive oil 50 g grated bottarga di muggine Fresh parsley Salt Instructions Bring a large pot of water to a boil with a pinch of salt Heat a generous drizzle of extra virgin olive oil in a pan Add the whole garlic clove and fresh chili pepper to taste to infuse the oil Cook the spaghetti in the boiling water according to the package instructions Add a ladle of pasta cooking water to the pan to create an emulsion Drain the spaghetti a couple of minutes before they are al dente Transfer the pasta directly into the pan to finish cooking Remove the garlic clove and add a drizzle of raw oil and chopped parsley Remove the pan completely from the heat before adding the star ingredient Incorporate the 50 g of grated bottarga di muggine over the hot pasta Stir vigorously to integrate all the flavors into a creamy consistency Serve immediately, garnishing with a little more fresh parsley on top Video<\/p>\n","protected":false},"author":1,"featured_media":15840,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389,2894],"tags":[3169,2710,3168,2765,385],"class_list":["post-16774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","category-step-by-step-in-three-minutes","tag-fresh-chili","tag-garlic-2","tag-mullet-bottarga","tag-salmo-fumat","tag-spaghetti-es"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Spaghetti with bottarga (mullet roe): the authentic Sardinian recipe ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"A traditional Italian recipe with mullet roe, garlic, and chili. 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