Bucatini with Bottarga

Bucatini with Bottarga


1 pound bucatini
8 garlic cloves (each, chopped)
4 ounces extra-virgin olive oil (high quality)
8 garlic cloves (each, chopped)
2 ounces parsley (chopped)
Mullet bottarga (for grating)
chili flakes (a desired)
4 large eggs (7/8 cup eggs)
2 tablespoons water
1 tablespoon oil
3 1/3 cups semolina flour
1/2 teaspoon salt


1Cook Pasta in salted water.
2Combine cooked pasta in a large bowl with 2 oz pasta water, evoo, garlic, chili flakes and parsley.
3Add pasta and peas to pan of pancetta and garlic, with 4 oz of pasta water, cook for one minute. Finish with grated bottarga.
4Place eggs, water, flour and salt in mixer bowl. Attache bowl and flat beater. Turn to Speed 2 and mix 30 seconds.
5Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes.
6Remove dough from bowl and hand knead for 1 to 2 minutes. Let rest for 20 minutes.
7Divide dough into 4 pieces before processing with Pasta Attachment.
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