Spaghetti Aglio, Olio, e Peperoncino con Bottarga

Spaghetti Aglio, Olio, e Peperoncino con Bottarga

Muggine bottarga (cured mullet roe) is an ancient traditional food from the island of Sardinia in Italy. I have enjoyed this treat for so many years I just had to share it with you. A classic pasta dish from Italy becomes a specialty by adding bottarga to it. Enjoy!
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  2. Step 2

    Meanwhile, heat oil in a large skillet or wok over medium heat.
  3. Step 3

    Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
  4. Step 4

    Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
  5. Step 5

    Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.