Of which 2.6 g sugars and 2.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Bottarga added off the heat · No cheese · Olive oil and water emulsion
Allergens gluten, fish
Spaghetti alla bottarga
Bottarga, olive oil and garlic
A dish found in Sardinia and other coastal parts of Italy: spaghetti, olive oil, garlic, chili, parsley and grated bottarga di muggine. The bottarga goes in mostly off the heat to keep its aroma and stop it drying out. There's no cheese; the saltiness comes from the cured roe and calls for less-salted pasta water.
Ingredients
- 320 g (11½ oz) dried spaghetti
- 60 g (2 oz) bottarga di muggine (cured mullet roe)
- 35 g (1¼ oz) extra-virgin olive oil
- 6 g garlic
- 8 g fresh parsley
- 0.3 g dried chili
- water and coarse salt for cooking the pasta, as needed
Method
- Peel off the outer membrane of the bottarga, if there is one. Grate it finely just before cooking and divide it into 45 g for the sauce and 15 g for finishing.
- Wash, dry and chop the parsley. Slice the garlic evenly and weigh the olive oil so you don't add it by eye.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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