Name: Spaghetti Aglio, Olio, e Peperoncino con Bottarga
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Spaghetti - 1 (16 ounce) package; Extra-virgin olive oil, or more to taste - ¼ cup; Garlic, minced - 2 cloves; Red chile pepper, seeded and minced - 1; 2 ounces grated Sardinian mullet bottarga, divided - 1; Chopped flat-leaf (Italian) parsley - 4 tablespoons; Lemon, zested - 1 small

Ingredients for - Spaghetti Aglio, Olio, e Peperoncino con Bottarga

1. Spaghetti 1 (16 ounce) package

2. Extra-virgin olive oil, or more to taste ¼ cup

3. Garlic, minced 2 cloves

4. Red chile pepper, seeded and minced 1

5. 2 ounces grated Sardinian mullet bottarga, divided 1

6. Chopped flat-leaf (Italian) parsley 4 tablespoons

7. Lemon, zested 1 small

How to cook deliciously - Spaghetti Aglio, Olio, e Peperoncino con Bottarga

1 . Stage

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

2 . Stage

Meanwhile, heat oil in a large skillet or wok over medium heat.

3 . Stage

Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.

4 . Stage

Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.

5 . Stage

Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.