Spaghetti with Bottarga

Method

1. Wrap a head of garlic in aluminum foil and roast at 150°C (300°F) for 1.5 to 2 hours, until very soft.
2. Remove the garlic from the foil and squeeze out the soft, creamy pulp. Discard the skins.
3. Heat a generous drizzle of olive oil in a large skillet over medium-low heat. Add the roasted garlic cream and cook gently, stirring, for 1-2 minutes.
4. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente.
5. While the pasta cooks, grate the bottarga with a fine grater.
6. When the spaghetti is al dente, drain it, reserving a cup of pasta water. Transfer the pasta to the skillet with the garlic.
7. Add a splash of pasta water and toss well to coat the spaghetti in the creamy garlic sauce.
8. Add the grated zest of one lemon, toss, then turn off the heat.
9. Add half of the grated bottarga and toss again to distribute.
10. Serve immediately, topping each plate with the remaining bottarga, a little extra lemon zest, and a sprinkle of chopped fresh parsley.