Pasta con la Bottarga

Pasta con la Bottarga really is for everyone. Before you start to tell us that you don’t like fishy flavors, hear us out: we have served this dish to people who didn’t even realize they were eating fish! This pasta dish is a true marriage of Mediterranean flavors. The bottarga is what brings them all together with its umami flavor. SO umami.

Nota bene: you can make it now and eat it later! We love this recipe and use it as a go-to dish for guests. You can stop after step 2, put it in the fridge, and start with step 3 the next day. Just make sure to let the sauce return to room temperature.


SERVES: 4-5 people
TIME: 30 minutes



  1. Peel away the outer layer and finely grate the bottarga.
  2. In a serving bowl, mix bottarga, EVOO, capers, and lemon juice + zest,  garlic, parsley, and chili pepper.
  3. Cook the pasta in salted boiling water until al dente (approx. 8 minutes).
  4. Drain the pasta,  saving 1/2 cup of pasta water.
  5. Put the pasta inside the serving bowl and stir all the ingredients together.  To increase the creaminess, pour (one teaspoon at a time) some pasta water and a splash of EVOO and continue stirring.
  6. Serve immediately and finish by grating more Bottarga on each plate.