Spaghetti with Butter, Sage, and Bottarga

Name: Spaghetti with Butter, Sage, and Bottarga
Total time: 1800 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 7 oz spaghetti (200 grams); 7 tbsp unsalted butter (100 grams); 5 fresh sage leaves; Bottarga powder or shavings; Salt and freshly ground black pepper

Malito Daniela @cook_14545883

Sicilia

A dish I once had at a very refined trattoria that stayed with me—one of those unforgettable meals...

Malito Daniela @cook_14545883

Sicilia

A dish I once had at a very refined trattoria that stayed with me—one of those unforgettable meals...

Saved

Ingredients

30 minutes

Serves 2 servings

7 ozspaghetti (200 grams)
7 tbspunsalted butter (100 grams)
5fresh sage leaves
Bottarga powder or shavings
Salt and freshly ground black pepper
Main course

Saved

Steps

30 minutes

1

Bring a pot of water to a boil for the pasta and start preparing the sauce.
2

In a skillet, melt the butter with 3 sage leaves. Add a sprinkle of freshly ground black pepper.
3

When the pasta is al dente, drain it, reserving some of the cooking water. Quickly toss the pasta in the skillet with the butter and sage. Add a little bottarga and, if needed, some of the reserved water.
4

Plate the pasta and garnish with sage and plenty of grated bottarga. Serve hot.
5

This delicious main course is ready. For extra flavor, you can add a few very thin strips of lemon zest, if you like.