Love Italian food? Then you need to try this classic Sardinian dish: spaghetti alla bottarga! Packed with umami and bursting with flavor, it's the perfect way to transport your taste buds straight to the Mediterranean. 🍝 ItalianFood
Below, Parla shares her recipe for Spaghetti alla Bottarga, a quintessential Sardinian dish that showcases the island’s cured roe, which locals have been eating for millennia, the author toldin an email. The simple dish packs a ton of flavor without requiring much hands-on time. If you’re looking for another way to use up any leftover roe, Parla loves a classic spaghetti alle vongole with a flurry of bottarga grated on top before serving. We could certainly get used to island eating.
This is the simplest, most straightforward Sardinian dish out there. Bottarga di muggine has been a staple on the southwestern and eastern coasts of the island for millennia. Unlike fresh fish, it has a long shelf life, so it is a practical pantry item that also delivers a major flavor punch.
Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt the water until it tastes like a seasoned soup. Add the spaghetti and cook until al dente. Transfer the pasta to the pan with the oil with a tablespoon of the pasta cooking water and cook over medium-high heat until the flavors marry and the water has been absorbed. Add more pasta cooking water as needed to keep the sauce shiny.I love this twist, inspired by a dish from Il Principe e Il Pirata in Pantelleria.
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