Eco-Friendly Home Refill Kit Shop Now | Free delivery on all orders over £30 More Info

Bucatini with Chilli, Garlic and Bottarga

Prep Cooking Serves
5 mins 10 mins 2 Adults


Recipe by The Devilled Egg | Online Cookery School



Cook the Bucatini pasta according the the packet instructions. (Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the centre.)

Cut a couple slices of the Bottarga and finely grate the rest. (Bottarga is the Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet.)

Heat a little plain oil in a pan and fry the slices until golden brown.

Once the pasta is cooked, strain (reserving 2 tablespoons of the pasta water) and place back into the pan with the pasta water.

On a low heat, add the two oils, chilli flakes and lemon juice and stir to combine.

Arrange onto plates and decorate with the fried Bottarga, dill, chilli flakes and optional caviar.


All the Fussels best sellers, tripled up and packaged together in special offers!

Trio Of Garlic Mayonnaises


Trio Of Classic Mayonnaises


Trio Of Mint Mayonnaises


3 X 500ml Bottles Of Cold Pressed Rapeseed Oil


Trio Of Rapeseed Oil Mayonnaises


Trio Of Fruit Flavoured Vinaigrettes


Trio Of Flavoured Rapeseed Oil for Cooking


Trio Of Fussels Dressings