Cook the Book: Spaghetti with Sardinian Bottarga
Cook the Book: Spaghetti with Sardinian Bottarga takes approximately 45 minutes from beginning to end. This recipe serves 4. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 662 calories, 16g of protein, and 26g of fat per serving. For 91 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 6 people found this recipe to be scrumptious and satisfying. It works well as a very reasonably priced main course. Head to the store and pick up dried chiles, lemons, olive oil, and a few other things to make it today. It is brought to you by Serious Eats. Overall, this recipe earns an outstanding spoonacular score of 93%. Similar recipes include Cook the Book: Spaghetti alla Carbonara, Cook the Book: Whole-Wheat Spaghetti with Kale, and Cook the Book: Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan.
Servings: 4
Ingredients:
2 dried chiles
3 lemons
7 tablespoons extra-virgin olive oil
16 ounces spaghetti
Equipment:
bowl
Cooking instruction summary:
Procedures 1 Squeeze the juice of 2 of the lemons. Crumble the chiles. 2 Grate 3/4 of the bottarga into a bowl. Add the lemon juice and stir to combine to a cream. Slowly add the olive oil to form a thick sauce. 3 Cook the spaghetti in salted water until al dente. Drain and reserve a little of the cooking water. 4 Stir the hot water into the bottarga cream to loosen, then season with chiles and black pepper. Add the spaghetti to the sauce and toss to coat thoroughly. 5 Serve the remaining bottarga grated over and a piece of lemon.
Step by step:
1. Squeeze the juice of 2 of the lemons. Crumble the chiles.
2. Grate 3/4 of the bottarga into a bowl.
3. Add the lemon juice and stir to combine to a cream. Slowly add the olive oil to form a thick sauce.
4. Cook the spaghetti in salted water until al dente.
5. Drain and reserve a little of the cooking water.
6. Stir the hot water into the bottarga cream to loosen, then season with chiles and black pepper.
7. Add the spaghetti to the sauce and toss to coat thoroughly.
8. Serve the remaining bottarga grated over and a piece of lemon.
Nutrition Information:
covered percent of daily need
