Spaghetti alla Bottarga

Bottarga is a delicacy made of cured, pressed fish roe, most commonly from grey mullet (bottarga di muggine) or tuna (bottarga di tonno). The roe sac is extracted, salted, pressed, and dried for several weeks. It is traditionally grated over pasta to provide a rich, umami flavor.

This dish is primarily a specialty of the Italian islands of Sardinia and Sicily. In Sardinia, particularly in the Cabras region, grey mullet bottarga is a staple ingredient. The dish relies on just a few ingredients, letting the cured fish roe shine alongside good olive oil and garlic.

The key is to keep the grated bottarga away from direct, high heat, which can make it taste bitter. The raw grated roe is usually emulsified with olive oil, garlic, and a bit of starchy pasta water in a pan off the heat. The hot spaghetti is then tossed in this warm, umami-rich sauce just before serving.

No, traditional Spaghetti alla Bottarga relies strictly on a simple base of high-quality olive oil, garlic, and sometimes parsley or chili flakes. Adding tomatoes or heavy cream would mask the delicate, savory flavor of the cured fish roe. The true flavor comes purely from the emulsion of oil and grated bottarga.