Spaghetti with roe (Botargo)

Spaghetti with roe (Botargo)


Even the ancient Phoenicians appreciated the “Bottarga”, the so-called “Caviar of the Mediterranean” gained from mullet roe.


200 g Spaghetti
2 slices botargo (produced from mullet eggs)
1 clove of garlic, chopped
a little bit of parsley, chopped
½ lime juice
50 ml extra virgin olive oil
1 pinch/es of salt and pepper


  • Leave the botargo to melt in olive oil and briefly steam the garlic in the same pan.
  • At the same time, cook the spaghetti in salted water until al dente.
  • Add a drop of the cooking water into the botargo and olive oil mixture and then add the lime juice.
  • Add the spaghetti, season with salt and pepper and serve immediately with the chopped parsley.
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