Spaghetti with Bottarga and Cream Sauce
Pasta and Pizza • Italian
Description
Spaghetti with bottarga and cream sauce
Ingredients
- Spaghetti 20 oz
- Bottarga 5 oz
- Mild Chili Spice 1 piece
- Chicken Broth 5 fl oz
- 33% Cream 5 fl oz
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Bring five liters of salted water to a boil in a large pot and add the contents of the spaghetti package.
Step 2
In a saucepan, combine the chicken broth and cream, and place over medium heat. Bring to a boil, then reduce the temperature to prevent it from overflowing, and simmer for five minutes.
Step 3
Cut half of the bottarga, chop it with a knife, and add it to a saucepan with the broth and cream. Remove the seeds from the chili pepper, finely chop it, and add it to the same saucepan. Cook for three minutes. Add finely chopped parsley, season with pepper, and blend well with an immersion blender.
Step 4
Drain the water from the cooked spaghetti and toss it with a sauce made of cream, broth, pepper, and bottarga. Mix with the spaghetti. When serving, add the remaining bottarga, either sliced or crumbled.
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