Method

Boil the Pasta:

In a large pot, bring salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions until al dente (usually about 8–10 minutes).

Prepare the Sauce:

While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the chopped garlic and red pepper flakes, sautéing for about 1–2 minutes until fragrant but not browned.

Combine:

Once the spaghetti is cooked, reserve about 1 cup of the pasta cooking water and drain the rest using a colander. Add the drained spaghetti to the skillet with the garlic oil.

Add Bottarga:

Sprinkle the grated bottarga over the pasta and toss gently to combine. Add the lemon zest, lemon juice, and a splash of the reserved pasta water to create a silky sauce. Toss again, adding more pasta water as needed to achieve your desired consistency.

Season:

Taste and adjust with salt and black pepper as needed.

Serve:

Plate the spaghetti and garnish with fresh parsley and additional bottarga, if desired. Serve immediately while hot.

Variations

Vegetarian Option: Replace bottarga with a combination of sautéed mushrooms and sun-dried tomatoes for a rich umami flavor.

Seafood Addition: Add sautéed shrimp or scallops for an extra seafood kick.

Gluten-Free Option: Use gluten-free spaghetti for a gluten-free alternative.