Pasta With Bottarga Is an Effortlessly Elegant Weeknight Meal Recipe

Step 1

Using a sharp knife, gently score bottarga lobe down its length to expose pellicle, or membrane. Using your hands, peel away pellicle and discard. Using a rasp grater (Microplane), finely grate all but 1/4 ounce (10g; about 2-inch piece) bottarga onto a plate or small rimmed baking sheet. Set aside grated bottarga, as well as the remaining small piece of bottarga and grater.

Step 2

In a large skillet or straight-sided sauté pan, combine oil and garlic. Cook over medium heat, turning garlic cloves occasionally, until garlic is deep golden brown on all sides, about 5 minutes. Using tongs or a slotted spoon, remove garlic from skillet; reserve garlic for another use or discard. Add red pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds.

Step 3

Remove skillet from heat, add all of the grated bottarga (1 3/4 ounces; 50g), and stir until well-combined with olive oil; set aside.

Step 4

Meanwhile, in a wide-bottomed pot, combine 3 quarts (3L) of water and 1 tablespoon (12g) salt, and bring to a boil over high heat. Add pasta and cook, stirring frequently for first 30 seconds to prevent noodles from sticking. Cook pasta until al dente (start tasting noodles for doneness 2 minutes before suggested cooking time on package). Just before pasta is ready, transfer 1/2 cup (120ml) pasta cooking water to skillet with olive oil-bottarga mixture, and stir to combine with a rubber spatula.

Step 5

Using tongs, transfer pasta to skillet (which remains off-heat), and reserve remaining pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water. Rapidly stir and toss pasta until sauce is emulsified, evenly coats noodles, and pools around edges of the skillet, 30 seconds to 1 minute, adding more pasta cooking water in 1/4 cup (60ml) increments as needed to adjust consistency of sauce.

Step 6

Add parsley, lemon juice and zest, and stir to combine. Season with salt to taste. Divide between individual serving bowls, grate remaining bottarga over top, and serve.