8.80 oz of fresh pasta
1 pack of bottarga
1 pack of Swordfish belly (optional)
4.20 oz of cheese, finely grated
4 egg yolks
0.35 oz of Spring onion, chopped
Salt, as needed
Black pepper, as needed
Put a pan of water and salt on the stove. When it boils add the pasta and follow the cooking instructions indicated by the producer.
While the pasta is cooking, place the egg yolks, grated cheese, bottarga, salt and pepper in a large bowl. With the help of a fork, crush the ingredients to a paste and set aside.
As soon as the pasta is cooked, add the pasta to the previous preparation and carefully mix it so that it does not break. You can add a little bit of the cooking water to make the sauce creamier.
Sirva de imediato e finalize com tiras de barriga de espadarte e cebolinho fresco picado.
In addition to the Selo de Mar bottarga and barriga de espadarte pack, we used the products of the producers, Massa Fresca and I am Cheese
