Italian
Spaghetti with Bottarga and Figs
by Cucina con Ruben · 548K subscribers on YouTube
A creamy pasta dish combining the briny flavour of bottarga (cured fish roe) with the sweetness of fresh figs, finished with lemon zest and parsley.
- Difficulty
- medium
Ingredients
7 items- Spaghetto
- Fresh Figs
- BottargaGrated, generous amount
- ParsleyChopped
- Fresh BasilFresh
- Lemon ZestGrated
- Olive OilExtra virgin, a drizzle
Method
- Cook the spaghetti in boiling salted water until al dente (the chef cooks it risotto-style, adding a bit of pasta water gradually).
- While the pasta cooks, prepare the figs: wash and cut them into wedges.
- Chop the parsley and basil.
- When the pasta is nearly done, drain it (reserve some cooking water) and return to the pan.
- Add the fresh figs, a generous amount of grated bottarga, chopped parsley, and a drizzle of olive oil.
- Manteca (emulsify) everything together until creamy, adding a splash of pasta water if needed.
- Plate the pasta, finish with more grated bottarga, fresh basil, and a grating of lemon zest.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
