Spaghetti Con La Bottarga

By & / Photography By Steve Rosenfield | February 19, 2016


Pour 2 tablespoons of olive oil into a sauté pan and place over medium heat. Add the shallot and sauté until soft, 1-2 minutes. Add a splash of water and the lemon zest. Cook for an additional minute, stirring constantly. Remove from heat.

In the meantime, place a large pot of water on high heat to come to a boil to cook the pasta.

Pour 1½ tablespoons of olive oil into a separate sauté pan and place over very low heat. Add the breadcrumbs and garlic and cook until light brown, stirring continuously with a wooden spoon. Remove from heat. Continue to check on the breadcrumbs, stirring from time to time, as they will continue to brown even without heat, as you prepare the rest of the dish.

Salt the boiling water heavily and cook the spaghetti according to the cooking time indicated on the package, then drain and pour the noodles into the pan with the sautéed shallot and stir. Add the grated bottarga directly into the pan with the pasta.

Plate the pasta and grate extra bottarga on top.


Cook’s Note: Bottarga is the Italian name for salted, cured fish roe. Bottarga is often found formed into the shape of a filet of fish is available in many specialty markets in our area. Bottarga originating from Sardinia and the South of France is made from mullet roe. Bottarga originating from Sicily is made from tuna row. Mullet bottarga tends to be less salty than tuna bottarga.

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  • 1 large shallot, finely chopped
  • Extra virgin olive oil
  • Splash of water
  • Zest from 1 organic lemon
  • 1 lb dry spaghetti
  • Kosher salt for cooking water
  • 5 tablespoons coarse breadcrumbs
  • 4 ounces of bottarga (see note), grated
  • 1 tablespoon garlic, minced
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