Tagliolini al Limone e Mascarpone with Shaved Bottarga

A Symphony of Citrus and Sea

This dish represents the pinnacle of Italian coastal elegance. The richness of the mascarpone provides a cushioned backdrop for the vibrant acidity of Amalfi lemons, while the Sardinian bottarga—often called "Mediterranean gold"—shatters the creaminess with its intense, salty umami. This is a lunch designed for a sun-drenched terrace and a chilled glass of Vermentino.

Ingredients

• 250g Fresh egg tagliolini (preferably handmade)
• 100g Premium mascarpone cheese
• 1 Organic Amalfi lemon (zest and juice)
• 50g Bottarga di Muggine (Grey Mullet Roe)
• 1 Small shallot, finely minced
• 40g Unsalted cultured butter
• 60ml Dry Italian white wine (such as Vermentino)
• 1 bunch Fresh chives, finely snipped
• Maldon sea salt and cracked white pepper

Cooking Instructions

1. Prepare the Base: Bring a large pot of water to a boil and salt it until it tastes like the sea. In a wide sauté pan over medium-low heat, melt half the butter. Add the minced shallots and sweat them gently for 3-4 minutes until soft and translucent. Do not let them color.

2. Create the Emulsion: Pour the white wine into the pan to deglaze, scraping any bits from the bottom. Let it reduce by half. Whisk in the mascarpone and the juice of half the lemon until the sauce is glossy and homogeneous. Season with a pinch of white pepper and a very small amount of salt (remembering the bottarga is salty).

3. Cook the Pasta: Drop the fresh tagliolini into the boiling water. Fresh pasta cooks rapidly—aim for roughly 90 seconds to 2 minutes. It should have a distinct "bite."

4. The Marriage: Using tongs, transfer the pasta directly from the water into the sauté pan. The small amount of starchy water clinging to the pasta is essential for the sauce. Add the remaining butter and the lemon zest.

5. Mantecatura: Toss the pasta vigorously over medium heat. The friction and the starch will help the mascarpone and butter form a tight, creamy coating around the tagliolini. If the sauce looks too thick, add a splash of pasta cooking water.

6. The Finish: Divide the pasta into two warm bowls. Using a microplane or a truffle slicer, shave the bottarga generously over each portion. The heat from the pasta will slightly release the oils in the roe.

Serving Suggestions

Serve this dish immediately. The delicate nature of the mascarpone emulsion means it is best enjoyed while the pasta is piping hot. Pair with a crisp, high-acidity white wine like a Vermentino di Sardegna or a Greco di Tufo. A simple side of blanched asparagus with a touch of olive oil complements the citrus notes perfectly without competing with the complexity of the bottarga.