Bottarga Pasta

Posted : 27 June 2022

Categories : Culinary ideas

Author : Renaud Ramamourty

Bottarga pasta is a classic of Mediterranean cuisine. This simple recipe, with the right products and a few tips becomes a show-stopper. Renaud Ramamourty, the Petrossian restaurant chef, shares his delightful recipe.

Preparation time: 10 minutes – Cooking time: 5 minutes
Serves 4

300g fresh egg fettuccine
30cl olive oil
2 garlic cloves
50g bottarga
1 bunch of parsley
2 lemons
Salt
Ground pepper

Method

Grate the zest from the lemons and squeeze the juice. Peel and chop the garlic. Rinse and chop the parsley.
Bring a large pot of salted water to a boil then cook the fettuccine for two minutes.
Drain the pasta, reserving some of the cooking water for the sauce.
In a frying pan, heat the olive oil, crushed garlic, lemon zest and 12 cl of cooking water. Reduce until you get a smooth consistency.
Add the fettuccine to the sauce and reduce for a few more minutes.
Once finished cooking, stir in the parsley and lemon juice. Add salt and pepper.
Arrange the pasta in a deep plate and grate fine shavings of bottarga over it.
Serve immediately and enjoy!

Photograph: Puxan Photo • Chef: Renaud Ramamourty