Pasta with bottarga is a classic of Mediterranean cuisine. The recipe is simple; the key is having the right ingredients and a few tips. Renaud Ramamourty, chef at the Petrossian restaurant, shares his recipe for perfect results.
Preparation: 10 minutes – Cooking: 5 minutes
Ingredients for 4 people
- 300 g of fresh egg fettuccine
- 30 cl of olive oil
- 2 cloves of garlic
- 50 g of bottarga
- 1 bunch of parsley
- 2 lemons
- Fleur de sel
- Freshly ground black pepper
Method
- Grate the lemon zest and squeeze the juice. Peel and chop the garlic. Wash and chop the parsley. Set aside.
- Bring a large pot of salted water to a boil and cook the fettuccine for two minutes.
- Drain the pasta, reserving some of the cooking water for the sauce.
- In a pan, heat the olive oil, crushed garlic, lemon zest, and 12 cl of cooking water. Reduce until creamy.
- Add the fettuccine to the sauce and reduce for a few more minutes.
- At the end, stir in the parsley and lemon juice. Season with salt and pepper.
- Plate the pasta in a deep dish and grate thin shavings of bottarga on top.
- Serve immediately and enjoy!
Photography: Puxan Photo • Culinary execution: Renaud Ramamourty
