Spaghetti with bottarga and cream sauce
5 servings
15 minutes
Spaghetti with bottarga and creamy sauce is a refined dish of Italian cuisine that combines the tenderness of pasta with the rich flavor of sea bottarga. Bottarga is dried tuna or mullet roe with a vibrant, piquant aroma and salty taste. In this recipe, it is complemented by a creamy sauce with chicken broth that softens its intensity, while added chili pepper brings a slight spiciness. Subtle notes of parsley complete the flavor palette, adding freshness. This dish is perfect for a romantic dinner or gastronomic pleasure, allowing one to enjoy the sophistication of Italian traditions. It pairs wonderfully with white wine, especially dry variations that highlight its depth and richness.
1
Boil five liters of salted water in a large pot and add the contents of the spaghetti package.
- Spaghetti: 500 g
- Salt: to taste
2
Mix chicken broth and cream in a saucepan, set over medium heat. Bring to a boil, reduce the temperature to prevent overflowing, and cook for five minutes.
- Chicken broth: 200 ml
- Cream 33%: 100 ml
3
Cut half of the bottarga, chop it with a knife, and add it to a saucepan with broth and cream. Remove the seeds from the chili pepper, chop it finely, and add it to the same saucepan. Cook for three minutes. Add finely chopped parsley, season with pepper, and blend well.
- Bottarga: 100 g
- Chili pepper: 1 piece
- Parsley: 20 g
- Ground black pepper: to taste
4
Drain the water from the cooked spaghetti, mix with a sauce made of cream, broth, pepper, and bottarga. When serving, add the remaining bottarga - sliced or crumbled.
- Bottarga: 100 g