Spaghetti + Bottarga
Not all sauces require cooking and no, we are not talking about pesto.
This is bottarga. It is the egg sac of a mullet fish that has been dried and cured. It is full of flavor and keeps in your refrigerator forever.
How to use bottarga? All you have to do is peel back the casing (like a salame) and slice it thin or grate it.
This is Spaghetti with Bottarga. This is our favorite, go-to pasta dish. If you’ve had dinner with the GustiTeam, there is a very high probability that you’ve eaten this pasta and you know that our Spaghetti with Bottarga is kind of mind-blowing.
The secret to making bottarga pasta sauce look this good is to slice the bottarga very thin, don’t skimp on the olive oil (from Sardegna is best), and use the pasta water!
This sauce doesn’t require any cooking, just lots of chopping and slicing.
Here’s the full recipe.