Cold spaghetti with bottarga and chives

[[ recipeID=recipe-8kufdfsvx, title=Cold spaghetti with bottarga and chives šŸŸ ]]

Cold spaghetti with butter, bottarga and chives šŸŸ

This recipe from chef Andrea Leali, is already a classic of our recipe collection.

Him and his brother Marco, opened their restaurant Casa Leali (Brescia, Italy) in 2016.

Servings: 2

Keywords: Pasta, Spaghetti, Bottarga, Spaghetti with bottarga, roe, fish roe

  • Prep Time: 0 mins
  • Cook Time: 20 mins
  • Total Time: 20 mins




  • 160 gr spaghetti
  • 200 gr butter, softened
  • 100 gr Bottarga Boreale, grated
  • 2 tbsp chives
  • Lemon zest
  • Fish stock (optional)ļ»æ
  • Salt


  1. Beat the butter with a hand-held or stand mixer on a low speed, until it becomes soft and creamy. Add the bottarga and chives and set aside.
  2. Bring a large pan of salted water to the boil and add the spaghetti.
  3. Cook them for about 5 minutes, drain the water (save some if you donā€™t have fish stock) finish cooking them in a pan with fish stock (or some of their cooking water). Itā€™s important to add the liquid little by little as if you were cooking a risotto. When done add the butter cream and stir.
  4. Plate and grate some fresh lemon zest on top.