Eataly London

Spaghetti con la Bottarga recipe

Get a taste of this Italian specialty

For hundreds of years, bottarga – a salty fish roe sourced from Grey Mullet – has been enjoyed across the world. In Italy, this delicacy is grated atop pasta dishes to add a salty kick. Get a taste of this Italian specialty with our Spaghetti con la Bottarga recipe using ingredients from our market. Bottarga is included in this month’s market sale so be sure to stock up!


54g extra virgin olive oil

1 clove garlic

¼ teaspoon crushed red pepper flakes (optional)

53g fine breadcrumbs

2 tablespoons grated bottarga

Coarse sea salt for pasta cooking water

450g spaghetti

30g minced fresh parsley


Bring a large pot of water to a boil.

Heat the olive oil in a large pan over medium-low heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden. Remove and discard the garlic. Add the breadcrumbs to the pan and cook, stirring constantly to keep them from burning, until they are golden (about 3 minutes). Remove from the heat. Stir in the bottarga.

Meanwhile, once the water is boiling, add salt (keep in mind that the bottarga will be salty, so add a little less than usual), and then add the spaghetti. Cook, stirring frequently with a long-handled fork until spaghetti is al dente.

When the pasta is cooked, reserve about 1 cup cooking water, then drain the pasta in a colander. Transfer the pasta to the pan with the breadcrumb mixture. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add some of the cooking water, 1 to 2 tablespoons at a time, and toss between additions until the consistency is saucier. Garnish with the minced parsley and serve immediately.

Eataly London