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De Cecco egg fettuccine with oil, garlic, chilli, shrimps and Sardinian bottarga


Ingredients for 4 people

500g egg fettuccine pasta

2 tablespoons of extra virgin olive oil

3 cloves of finely sliced garlic 

2 pinches of dried chilli flakes

2 tablespoons of roughly chopped Italian parsley

400g shrimp

4 teaspoons of bottarga


  1. Bring a large pot of water to the boil, add some salt and drop the fettuccine in to cook. Don’t stir straight away to avoid breaking. Wait for a minute then stir. 

  2. In the meantime in a large pan gently sauté the garlic and the chilli for 1 minute. Add the parsley and add a little of the salted water from the cooking pasta. Add the shrimps and simmer for
    1 minute. 

  3. When the pasta is ready, drain and toss into the pan adding some more of the water from the cooking process. 

  4. Add a little more olive oil and serve onto a large plate to share. Sprinkle the bottarga all over and serve nice and hot.

Buon Appetito!

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