Egg Tagliolini with Bottarga

Preparation time

20 minutes

Cooking time:

5 minutes






  • 1 package egg Tagliolini from Pasta Piccinini
  • 5 ounces (150 gr.) bottarga
  • 1 small chili pepper
  • 1 garlic clove
  • a few tbs EVO oil
  • 1 tbs finely chopped parsley, freshly milled pepper
  • a few confit cherry tomatoes (optional)



  1. For best results you need some well seasoned bottarga
  2. Simmer in a skillet the crushed garlic clove and the chili pepper in ⅔ tbs oil
  3. Grate bottarga away from the heat with a coarse grater
  4. Cook tagliolini in salted boiling water according to package instructions
  5. Drain and pour tagliolini into the skillet, add parsley and grated bottarga. Mix well
  6. You may add some confit cherry tomatoes and more pepper

This dish goes well with an aromatic white Sardinian wine.