Kang Leo's Super Simple Bottarga Pasta
Chef Kang Leo's super simple bottarga pasta, where the bottarga is frozen and lightly crushed instead of grated, allowing it to perfectly cling to the noodles.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you don't have a grater for bottarga, freezing it and then crushing it yields evenly broken particles that adhere much better to the pasta and makes preparation easier.
- Bottarga pasta should not be cooked over high heat. The key is to toss the pasta, oil, and bottarga over low or residual heat until they become sticky and cling together.
- The deep umami from the long-aged bottarga is so outstanding that it's best not to add cheese, allowing you to enjoy the pure flavor of the bottarga itself.
Recommended for
- Those who want to enjoy a deep, rich pasta at home that rivals an Italian restaurant.
- Those who find bottarga preparation difficult or lack a dedicated grater and are looking for an easy homemade method.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Sung Anh's Eoran Pasta
- Fabri's Pollock Roe Bottarga Pasta
- Ttukdak Hyung's Butter Garlic Egg Pasta
- Striker Chef Kimchi Mentaiko Pasta
- Lee Yeon-bok's Myeongran Pasta
- Okjubu's Myeongran Pasta
- Aha Bujang's Myeongran Pasta
- Baek Jong-won's Abalone Cream Pasta
- Raymon Kim's King Black Tiger Shrimp Oil Pasta
- Kim Milan's Squid Ink Pasta
