serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g spaghetti
- ⅓ cup (80 ml) extra-virgin olive oil
- 1 garlic clove, bruised
- 50 g finely grated bottarga
- 1 lime, finely zested
- Crusty bread, to serve (optional)
For the Pecorino cream
- 2 cups (500 ml) cream
- 300 g Pecorino Sardo, grated, plus extra to serve
- Sea salt flakes
Instructions
- To make the Pecorino cream, heat the cream in a medium saucepan, until it reduces by half. Remove from the heat, then gradually whisk in the pecorino cheese with a stick mixer, until melted and smooth. Season to taste with salt.
- Bring a large saucepan of salted water to the boil and cook the spaghetti until al dente (6 – 8 minutes). While the pasta is cooking, heat the oil in a large frying pan over medium heat. Add the bruised garlic clove to the oil and allow to infuse for 1 minute, then remove the clove and discard. Add half the bottarga to the pan and cook for 1 minute.
- Drain the spaghetti (reserving some pasta water), then transfer directly to the garlic oil with a good splash of pasta water and the remaining bottarga. Toss well to combine, to form a creamy sauce.
- Divide the Pecorino cream between four plates, then arrange the spaghetti on top. Sprinkle with the lime zest. Serve with crusty bread, if you like!
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
