Spaghetti Bottarga

  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Bottarga, or cured mullet roe, adds a toasted almond flavor with a pleasant bitterness in this lavish pasta dish.


Step 1

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.

Step 2

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.

Step 3

3. Toss pasta and sauce mixture with tongs until evenly coated. Add additional pasta water as needed in ¼ cup increments.

Step 4

4. Sprinkle with remaining bottarga and drizzle with additional olive oil before serving.

Step 5

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.


  • 3 lbs Barilla Collezione Spaghetti
  • 1 cup Extra virgin olive oil
  • 3 lobes aged mullet bottarga, finely grated, divided
  • Sea salt & ground black pepper
Recipe Type:
Chef Recommended Cuts
  • Spaghetti
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 308
Calories from Fat 108
% Daily Value*
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 12mg
Sodium 259mg
Total Carbohydrate 41g
Dietary Fiber 6g
Sugars 2g
Protein 12g

Vitamin A 1%
Vitamin C 0%
Calcium 1%
Iron 9%
Allergy Information:
*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.