Forget tomato sauce: Spaghettone matt felicetti with bottarga and uni tastes like luxury
Put that grocery-bought sauce back on the shelf and consider a different type of pasta dish the next time you cook for a night in.
Pasta can serve as a casual meal but with bottarga and uni, this dinner is the epitome of luxury and can be made at home.
Michele Casadei Massari, the founder and executive chef of New York City's Lucciola, shared a recipe for spaghettone matt felicetti with bottarga and uni with USA TODAY that is delicious as it is special.
The olive oil paired with bottarga, uni, shaved roe and pasta is an absolute treat for your taste buds.
All that said, bottarga and uni can get expensive. If you need to find substitute, grated Bottarga can serve as an option.
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Spaghettone matt felicetti with bottarga and uni
Makes: 2 servings
Time: 5 minutes prep, 10 minutes cook
7 ounces spaghettone matt felicetti
7 ounces uni
4 ounces bottarga
2 garlic cloves
3 tablespoons extra virgin olive oil
1 teaspoon salted butter
Heat the oil and garlic in a pan.
Add the sea urchin pulp and switch heat off.
Drain the pasta halfway through cooking.
Remove the garlic from the pan and bring the spaghetti to the end of cooking in the pan.
At the end of cooking drizzle olive oil, pepper and shaved roe.
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This article originally appeared on USA TODAY: Date night recipe: Spaghettone matt felicetti with bottarga and uni