Lemon Zest Spaghetti with Bottarga and Crispy Breadcrumbs

Spaghetti with Bottarga

Category: First Course
Servings: 4

Ingredients:

Instructions:

1. Prep the Lemon and Shallot: Start by peeling the lemon using a vegetable peeler. This method will ensure that you only get the yellow zest, avoiding the bitter white pith. Once you have the zest, set it aside. Then, finely chop the shallot until you have approximately 35g. This will form the aromatic base of your sauce.

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2. Make the Breadcrumbs: In a pan, heat 20g of extra virgin olive oil over medium heat. Add the breadcrumbs to the pan, stirring continuously. Toast them until they turn golden brown, which should take about 3-4 minutes. Once done, remove them from the pan and set aside for later.

3. Prepare the Pasta Water: While the breadcrumbs are toasting, fill a large pot with water and bring it to a boil. When the water reaches a rolling boil, add just a pinch of salt. Be mindful not to over-salt the water, as the bottarga itself is quite salty and will impart enough flavor to the dish.

4. Cook the Shallot and Lemon Zest: In a separate pan, pour the remaining 40g of extra virgin olive oil over medium-low heat. Add the finely chopped shallot and cook for about 2-3 minutes, stirring occasionally to avoid burning. Once the shallot becomes soft and translucent, add the lemon zest and let it infuse the oil for just a few seconds. The warmth will release the essential oils from the zest, adding a refreshing citrus note to the dish.

5. Add Hot Water to the Sauce: Take a ladle of the boiling pasta water and add it to the pan with the shallot and lemon zest. Stir to combine and let the mixture simmer for another 10 minutes, allowing the flavors to meld.

6. Cook the Spaghetti: By this point, your pasta water should be at a rolling boil. Drop the spaghetti into the pot and cook it until it’s just shy of al dente, usually about 7-8 minutes, depending on the brand of pasta.

7. Combine Pasta and Sauce: When the spaghetti is ready, use tongs to transfer it directly from the pot into the pan with the shallot and lemon zest sauce. Be sure to reserve some of the pasta water before draining, as it will help adjust the consistency of the sauce. Toss the spaghetti in the sauce, adding small amounts of pasta water as needed to help the sauce cling to the pasta.

8. Add the Bottarga: With a sharp knife, remove the outer casing from the bottarga. Use a fine grater to grate the bottarga directly into the pan with the pasta. This will allow the rich, salty flavors of the bottarga to infuse into every strand of spaghetti. Toss the pasta well to ensure that the bottarga is evenly distributed.

9. Finish the Dish: Sprinkle the toasted breadcrumbs over the pasta, mixing them in for added texture. Reserve a small amount of breadcrumbs to garnish the individual servings. Once everything is well combined, turn off the heat.

10. Serve: Plate the spaghetti, ensuring an even distribution of breadcrumbs and bottarga on each serving. Garnish with the reserved breadcrumbs for a delightful crunch. Serve immediately and enjoy!

This Spaghetti with Bottarga is a simple yet sophisticated dish that combines the delicate saltiness of bottarga with the freshness of lemon zest, all wrapped up in the perfect pasta. Ideal for a special dinner or as a refined first course, it’s sure to impress any guest with its bold flavors and elegant presentation. Bon appétit!