Bottarga, or cured mullet roe, adds a toasted almond flavor with a pleasant bitterness in this lavish pasta dish.
Spaghetti Bottarga
Nutrition Facts
Serving Size 1
Servings Per Container 24
| Amount Per Serving | ||
|---|---|---|
| Calories 308 | Calories from Fat 108 | |
| % Daily Value* | ||
| Total Fat 12g | 18% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 12mg | 4% | |
| Sodium 259mg | 11% | |
| Total Carbohydrate 41g | 14% | |
| Dietary Fiber 6g | 24% | |
| Sugars 2g | ||
| Protein 12g | 24% | |
| Vitamin A 1% | Vitamin C 0% | |
| Calcium 1% | Iron 9% | |
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.
CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
3 pounds Barilla Collezione Spaghetti
1 cup Extra virgin olive oil
3 lobes aged mullet bottarga, finely grated, divided
Sea salt & ground black pepper
Instructions
1. Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 1 min. less than directed on package. Reserve 3 cups pasta cooking water. Drain pasta; return to pot.
2. Whisk olive oil, 2/3 of the grated bottarga and salt and pepper to taste to form a thick sauce. Slowly drizzle 1-1/2 cups reserved pasta water until emulsified.
3. Toss pasta and sauce mixture with tongs until evenly coated. Add additional pasta water as needed in ¼ cup increments.
4. Sprinkle with remaining bottarga and drizzle with additional olive oil before serving.
Chef Notes: Bottarga is a lobe of cured mullet roe. The roe sack is washed, salted, pressed and dried according to a centuries-old process. This delicacy is often referred to as “caviar of the Mediterranean” and mostly produced in Sicily and Sardinia.
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