The spaghetti oil, lemon, bottarga and ragusano I’m a first course of pasta easy and fast. A prescription ready in 20 minutes, with quality ingredients. An ideal starting point for preparing a healthy and simple dish.
Ingrediants
- 320 g of spaghetti
- 1 lemon
- 100 g of Ragusa cheese
- extra virgin olive oil
- whole mullet bottarga
- salt
- pepper
How to prepare: Spaghetti with oil, lemon, bottarga and Ragusano
If you are looking for a pasta dish for a special occasion, this is the recipe for you. You don’t need to be a skilled cook to make Spaghetti with oil, lemon, bottarga and ragusano: just get some quality ingredients and follow our preparation step by step.
For those who are not practical in the kitchen, but still want to amaze, the pasta with bottarga is a great solution. A valuable ingredient, it can be mainly of mullet or tuna and is the result of the salting and drying process of the fish’s ovarian sac. It is found on the market fresh, usually vacuum-packed, or in powder. Grated on pasta it gives thrust and flavor to the most varied condiments. The fundamental rule to be respected is that of always add it out of the heat.
The caciocavallo from Ragusa, on the other hand, it is a Sicilian DOP cheese: an excellence that gives another nice boost of flavor to this one quick and easy recipe, which enters right into our selection of 50 pasta dishes to be made immediately.
OTHER TASTY RECIPES: Pasta with anchovies and bottarga; Spaghetti with courgette flowers, bottarga and lime; Calamarata with tuna bottarga, courgettes and squid
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
10 min
- Portions
-
4
How to prepare: Spaghetti with oil, lemon, bottarga and Ragusano
Preparing spaghetti with oil, lemon, bottarga and ragusano is quick and easy. First of all, boil water for the pasta: once it comes to a boil, add salt and add the spaghetti. Meanwhile, dedicate yourself to the sauce: in a large bowl mix the lemon juice with the olive oil and emulsify with the prongs of a fork. When the liquid is shiny and viscous, add the pepper. With a grater with large holes, grate the Ragusano and with the potato peeler obtain thin flakes of bottarga.
Drain the pasta and add it to the sauce, mixing well. Portion on serving plates and spread a little bottarga and a little cheese on each one. Your spaghetti with oil, lemon, bottarga and ragusano are ready. You can complete as desired with a final sprinkling of pepper.
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