Directions:
STEP 1
In a large, heavy-bottom pot, bring salted water to a boil and cook the spaghetti according to the package instructions until just al dente.
STEP 2
Meanwhile, in a large skillet or sauté pan, warm the oil over medium low heat. Add the garlic and shallot and let them steep in the oil until they become fragrant, 2 to 3 minutes.
STEP 3
Drain the cooked pasta in a colander keeping a little of the cooking water. Transfer the pasta to the skillet with the warm oil. Add the grated bottarga and the Parmigiano Reggiano cheese. Toss well to combine.
STEP 4
Taste and season if necessary with salt (bearing in mind that bottarga is quite salty). Add the shaved bottarga, parsley and more Parmigiano Reggiano cheese, then serve immediately.
MAIN
Spaghetti alla Bottarga with Parmigiano Reggiano® Cheese
-
10m
PREP
-
20m
COOK
-
350
CALORIES
-
4
SERVINGS
Anthony Bourdain, the colorful TV personality, journalist and author, sadly died in 2018. To celebrate his extraordinary contributions to the industry, the culinary community has since dubbed his birthday Anthony Bourdain Day.
Bourdain’s travels and adventurous eating habits defined food culture for a generation of young chefs who watched him parade through the world, dining on everything from balut (a fertilized egg embryo) to a bodega BEC (bacon egg and cheese). Many chefs called him a friend and mentor. Others who did not know him personally absorbed as much as possible through his books such as “Kitchen Confidential” and watched in awe as he traveled the globe in “Parts Unknown” and
other shows.
In his honor we have recreated our own version of one of his favorites, Spaghetti alla Bottarga.
Bottarga (salted and cured fish roe) is one of those fancy ingredients that you buy at the Italian market and then have no clue what to do with. Rather than let this rare treat go to waste, let’s take a page out of Bourdain’s book and show you the way with a Sardinian dish that’s leaps and bounds easier to make than spaghetti with marinara sauce.
Ingredients:
12 oz spaghetti
1 cup of Parmigiano Reggiano cheese, microplaned
3 tbsp grated bottarga plus more shaved for serving
2 cloves garlic, chopped
1 shallot, chopped
3 tbsp olive oil
Parsley
Hint:
To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
For this recipe we suggest using Parmigiano Reggiano cheese aged 24 months or younger.
We recommend using bottarga from Sardinia, either already grated or you can use a microplane to grate it.
MAIN
Spaghetti alla Bottarga with Parmigiano Reggiano® Cheese
-
10m
PREP
-
20m
COOK
-
350
CALORIES
-
4
SERVINGS
Anthony Bourdain, the colorful TV personality, journalist and author, sadly died in 2018. To celebrate his extraordinary contributions to the industry, the culinary community has since dubbed his birthday Anthony Bourdain Day.
Bourdain’s travels and adventurous eating habits defined food culture for a generation of young chefs who watched him parade through the world, dining on everything from balut (a fertilized egg embryo) to a bodega BEC (bacon egg and cheese). Many chefs called him a friend and mentor. Others who did not know him personally absorbed as much as possible through his books such as “Kitchen Confidential” and watched in awe as he traveled the globe in “Parts Unknown” and
other shows.
In his honor we have recreated our own version of one of his favorites, Spaghetti alla Bottarga.
Bottarga (salted and cured fish roe) is one of those fancy ingredients that you buy at the Italian market and then have no clue what to do with. Rather than let this rare treat go to waste, let’s take a page out of Bourdain’s book and show you the way with a Sardinian dish that’s leaps and bounds easier to make than spaghetti with marinara sauce.
Directions:
STEP 1
In a large, heavy-bottom pot, bring salted water to a boil and cook the spaghetti according to the package instructions until just al dente.
STEP 2
Meanwhile, in a large skillet or sauté pan, warm the oil over medium low heat. Add the garlic and shallot and let them steep in the oil until they become fragrant, 2 to 3 minutes.
STEP 3
Drain the cooked pasta in a colander keeping a little of the cooking water. Transfer the pasta to the skillet with the warm oil. Add the grated bottarga and the Parmigiano Reggiano cheese. Toss well to combine.
STEP 4
Taste and season if necessary with salt (bearing in mind that bottarga is quite salty). Add the shaved bottarga, parsley and more Parmigiano Reggiano cheese, then serve immediately.
Ingredients:
12 oz spaghetti
1 cup of Parmigiano Reggiano cheese, microplaned
3 tbsp grated bottarga plus more shaved for serving
2 cloves garlic, chopped
1 shallot, chopped
3 tbsp olive oil
Parsley
Hint:
To make sure that you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano.
For this recipe we suggest using Parmigiano Reggiano cheese aged 24 months or younger.
We recommend using bottarga from Sardinia, either already grated or you can use a microplane to grate it.
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