Spaghetti With Bottarga And Lemon

Method

1. Fry the Pane Carasau bread until crispy and set aside.
2. In a pan, heat extra virgin olive oil and add garlic slices and parsley stems. Cook until garlic is golden, then remove the garlic.
3. Cook the spaghetti in salted boiling water until al dente.
4. While pasta cooks, add chili pepper from Calabria to the oil.
5. Peel the skin off the bottarga and grate some into the pan.
6. In the last two minutes of cooking, transfer the pasta to the pan with a splash of pasta water.
7. Add a pinch of salt and toss to create a creamy sauce.
8. Turn off the heat and grate more bottarga over the pasta.
9. Add lemon zest and chopped parsley, then toss well.
10. Serve with crispy Pane Carasau bread on top and a final drizzle of olive oil and lemon zest.