Country of Origin - Italy
Preparation Time10 minutes
Cooking Time20 minutes
Tags primo sardegna sicilia


A dish typical to Sardinia and Sicily, it is simple to prepare. Bottarga is made with cured eggs from the Gray Mullet fish.

Nutrition Facts
Per 115 g Serving Size
Amount Per Serving
453 kCal
Calories from Fat
% Daily Value*
Total Fat
7.8 g
Saturated Fat
0.9 g
22.0 mg
7.0 mg
Total Carbohydrates
75 g
Dietary Fiber
3 g
2 g
15 g
Vitamin A    0% Calcium    3%
Magnesium    13% Iron    17%
Vitamin C    3% Potassium    7%
Vitamin D    0% Folate    60%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for

Ingredient AmountComment
For the Main Part
Gray Mullet Bottarga 2 Tablespoons (1 fl oz)
Dry spaghetti,enriched 14 oz
Garlic 2 cloves
Olive oil 2 Tablespoons (1 fl oz)
Fresh parsley 1 Tablespoons (1/2 fl oz)


Recommended Ingredients and Equipment

1 Fill a pot with enough water to cook the pasta and put it on the stove. While you wait for it to boil, chop the garlic and put it with the olive oil on a skillet big enough to later contain all the pasta. Optionally, if you like, you can add some crushed chili pepper. Let it gently cook on moderate heat till it gets some color, being careful to not let it burn or brown.
2 Wait a minute for the oil to cool down a little and add the chopped parsley and the bottarga. We want the oil to be hot enough to slightly cook them, but not too hot to fry them. Stir and let the flavours mix. When the water is boiling, add the spaghetti and cook them for the required time. Don't forget to salt the water!
3 Once the pasta is cooked 'al dente', drain the pasta and add it to the skillet with the condiment. Stir thoroughly, then serve. Add more bottarga if you like.