Fabri's Pollock Roe Bottarga Pasta
Handmade bottarga from pollock roe and fragrant chive breadcrumbs add deep flavor and crispy texture to this oil pasta.
Ingredients needed 1 servings
Recipe
Cooking tips
- Adding breadcrumbs to the pasta helps balance the saltiness and maximizes the crispy texture.
- Reducing the pasta cooking time and finishing it in the pan with pasta water for the last 3 minutes allows the sauce to cling to the noodles rather than sliding off.
- If you don't have homemade pollock roe bottarga, you can substitute it with firm store-bought pollock roe or bottarga.
Recommended for
- Those who want to enjoy restaurant-quality Italian pasta at home.
- Those looking for a unique and flavorful oil pasta recipe using pollock roe.
- Those who want to finish a dish with a crispy breadcrumb garnish for a different texture.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Kang Leo's Super Simple Bottarga Pasta
- Sung Anh's Eoran Pasta
- Striker Chef Kimchi Mentaiko Pasta
- Lee Yeon-bok's Myeongran Pasta
- Aha Bujang's Myeongran Pasta
- Okjubu's Myeongran Pasta
- Ttukdak Hyung's Butter Garlic Egg Pasta
- Kim Ho-yoon's Pollock Roe Cream Cold Pasta
- Seungwoo Dad's Myeongran Cream Pasta
- Striker Chef's Mentaiko, Guanciale, and Squid Ink Pasta
