Bucatini with Meyer Lemon, Chiles, and Bottarga

Bucatini pasta is tossed in a vibrant sauce made with Meyer lemon, garlic, and red chiles, then finished with grated bottarga for a burst of umami flavor. This dish is both refreshing and indulgent, perfect for a quick and satisfying meal.

Ingredients:

• 8 ounces bucatini pasta
• 2 Meyer lemons, zest and juice
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 2 red chiles, thinly sliced
• 1/4 cup grated bottarga
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Follow the directions on the package to cook bucatini until it is al dente

Save 1/2 cup of the pasta cooking water and drain the pasta

Warm up the olive oil in a big pan over medium-low heat

Cut up some garlic and red chilies and add them

It will take about one to two minutes of cooking until it smells good

Add the cooked bucatini and the zest and juice of one Meyer lemon to the pan

Mix everything together, and if you need to, add the pasta cooking water that you saved to make a smooth sauce

To taste, add salt and black pepper

Add the grated bottarga and mix it in so that it melts into the pasta

Place the pasta on plates to serve

If you want, you can add chopped parsley and more bottarga as a garnish

Enjoy while hot!