If you’re into bold flavors but love recipes that don’t require a ton of fuss, this one’s for you. Spaghetti with Bottarga and Lemon is a bright, salty, and slightly citrusy dish that brings the taste of the sea straight to your plate — no need for elaborate sauces or fancy skills. All you need is a handful of ingredients and about 20 minutes.
The Story Behind Spaghetti with Bottarga and Lemon
Spaghetti with bottarga and lemon is one of those simple yet super flavorful Italian dishes that feels fancy without being complicated. It comes from coastal areas of Italy, especially Sardinia and Sicily, where seafood is a big part of everyday life.
Bottarga — often called the “Mediterranean caviar” — is the star ingredient. It’s basically cured fish roe (usually from mullet or tuna) that gets pressed, dried, and then grated or sliced. People have been making and eating bottarga for centuries, going all the way back to ancient times — it’s believed that the Phoenicians or even the Egyptians started the practice of curing fish roe. Over time, it became a traditional delicacy in southern Italy, especially in island regions where fishing was central to the culture.
The combo of bottarga and lemon in pasta probably came from the idea of balancing the rich, salty flavor of the bottarga with something bright and fresh — and lemon is perfect for that. Add some garlic, olive oil, and maybe a bit of parsley, and you’ve got a dish that’s all about good ingredients and bold taste, without needing much else.
It’s the kind of recipe that reflects Italian coastal cooking: simple, honest, and deeply tied to the sea.
How to Make Spaghetti with Bottarga and Lemon Like a Chef
Here’s my simple, tasty recipe for Bottarga Lemon Spaghetti straight from a Sicilian grandma’s kitchen! This dish is full of flavor, easy to prepare, and perfect for a cozy meal. Follow these easy steps and bring a touch of Sicily to your table with love and tradition.
Ingredients for Spaghetti with Bottarga and Lemon (Serves 4)
- Spaghetti, 400 g (14 oz — 4 cups (dry))
- Bottarga (grated), 50 g (1.75 oz — ½ cup)
- Garlic, 2 cloves
- Lemon zest from 1 lemon
- Fresh oregano (chopped), to taste
- Black pepper, to taste
- Olive oil, 60 ml (¼ cup or 4 tablespoons)
Bottarga Lemon Spaghetti Step-by-step Instructions
Prep the Sauce Base
Finely chop the garlic. In a bowl, mix the garlic with olive oil, a few cracks of black pepper, a pinch of chopped fresh oregano, the grated bottarga, and lemon zest. Set aside — the heat from the pasta will bring everything together later.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the spaghetti until it’s about 3–4 minutes shy of al dente. Before draining, scoop out about 1 cup (240 ml) of the pasta water and set it aside.
Finish in the Pan
Return the pasta to the pot (or a wide pan) over medium heat. Add the bottarga mixture and a good splash of the reserved pasta water — enough to loosen the mixture and start forming a light sauce. Stir and toss the pasta constantly for a few minutes. Add more pasta water as needed to help everything blend into a creamy, glossy coating.
Serve Right Away
Once the sauce has thickened slightly and the pasta is perfectly cooked, serve immediately. Optionally, top with a little extra grated bottarga and a few oregano leaves.
Variations
- Add a kick: A pinch of red chili flakes will give it a bit of heat.
- Go green: A handful of chopped parsley or basil works nicely for a fresh touch.
- Make it richer: Add a small knob of butter at the end to make the sauce silkier.
- Switch the pasta: Linguine or bucatini are great alternatives if you don’t have spaghetti.
Wine Pairing
A chilled glass of Vermentino, Falanghina, or Etna Bianco pairs beautifully. You want something crisp, with a bit of minerality, to balance the salinity of the bottarga and the brightness of the lemon.
Storage Instructions
This pasta is best eaten fresh, but if you have leftovers, you can store in an airtight container in the fridge for up to 1 day.
Reheat gently with a splash of water or olive oil to loosen it back up — the sauce may thicken as it sits.
Spaghetti with Bottarga and Lemon: A Simple Coastal Classic
Ingredients
- 400 g spaghetti
- 50 g Bottarga grated
- 2 cloves of garlic
- Lemon zest from 1 lemon
- Fresh oregano chopped, to taste
- Black pepper to taste
- 4 tablespoons olive oil
Instructions
- Finely chop the garlic.
- In a bowl, mix the garlic with olive oil, a few cracks of black pepper, a pinch of chopped fresh oregano, the grated bottarga, and lemon zest. Set aside.
- Bring a large pot of salted water to a boil and cook the spaghetti until it’s about 3–4 minutes shy of al dente. Before draining, scoop out about 1 cup (240 ml) of the pasta water and set it aside.
- Return the pasta to the pot over medium heat. Add the bottarga mixture and a good splash of the reserved pasta water — enough to loosen the mixture and start forming a light sauce. Stir and toss the pasta constantly for a few minutes. Add more pasta water as needed to help everything blend into a creamy, glossy coating.
- Once the sauce has thickened slightly and the pasta is perfectly cooked, serve immediately. Optionally, top with a little extra grated bottarga and a few oregano leaves.
- Enjoy your delicious Spaghetti with bottarga and lemon.
