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Tagliatelle with asparagus cream and bottarga

Pragmatic recipe
tagliatelle with asparagus cream and bottarga

Asparagus cream and bottarga

Tagliatelle with asparagus cream and bottarga is a mare and monti varient. The Italian dish where sea and land are united. The usual choice goes to shellfish or mollusks. This dish requires bottarga, dried tuna eggs.

Instead of the routine porcini mushrooms it features asparagus. Made in cream. Don’t let the colour fool you. Italian asparagus are green. The white ones do just fine.

  • Prep Time 15 Minutes
  • Cook Time 25 Minutes
  • Total Time 40 Minutes
  • Serves 4 People
  • Calories 200 kcal


  • 400 grams of tagliatelle
  • 300 grams of asparagus
  • 80 grams of grated cheese
  • 40 grams of bottarga
  • 1 fresh organic lemon
  • salt, pepper, EVO, all Q.B.


  1. Clean the asparagus and poach them
  2. Remove the asparagus and keep the water.
  3. Mix the asparagus with the grated cheese and a quarter cup of cooking water
  4. Boil your tagliatelle al dente
  5. Grate half a lemon in the smooth mix.
  6. Boil your tagliatelle al dente
  7. Drain and keep a cup of boiling water
  8. Add a quarter cup of this water to the pasta and mix it agian
  9. Mix the pasta with the smooth paste
  10. Plate the pasta and top off with the bottarga.


Tagliatelle with asparagus cream and bottarga is a festive recipe. Specially if you find wild asparagus. No reason to despair if you don't. You may add peas to sweeten and colour the dish. Use half asparagus, half peas. Bottarga makes everything shiny. Use soft tuna bottorga if you can. The slightly harder mullet tends to be less intense. Add some more. Avoid already grated bottarga.The adding of lemon zest gives this dish a surprising dimension. Do not overdo.Tagliatelle with asparagus cream and bottarga goes wonderfully well with a fruit white wine. We advice a solid Sicilian grillo wine or a Etna Carricante

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