Aglio e Olio Peperoncino con Bottarga

Just added bottarga and some lemon zest to the ordinary aglio e olio.

Ingredients: spaghetti, garlic, olive oil, bottarga, lemon, pepper flakes, salt, black pepper, parsley

1. Grate garlic cloves into olive oil, infuse along with parsley stems 2. Add pepper flakes and black pepper as garlic aroma starts coming out 3. As garlic starts to turn golden brown, add pasta water; make sure water is more than oil in at least 2:1 ratio 4. Toss in pasta 3 minutes before al dente, stir 5. Remove from heat, let it rest 30-45 seconds, then add parsley leaves and grate in bottarga, mantecare 6. Plate the finished pasta, grate in some more bottarga, then add some chopped parsley leaves and lemon zest

Bottarga sort of acted like cheese here; creamy sauce turned cheesy as well.