Spaghetti carbonara with anchovies
4 servings
30 minutes
Spaghetti carbonara with anchovies is an original version of the famous Italian dish, combining the creaminess of classic carbonara with the spiciness of anchovies. The history of carbonara roots back to Italian cuisine, where pasta was made with simple yet rich ingredients. The addition of anchovies gives the dish umami notes and a slight saltiness that harmoniously intertwine with the velvety sauce made from egg yolks. The heat of chili pepper and freshness of lemon zest refresh the flavor, making it balanced. This dish is perfect for dinner with a glass of white wine or as an exquisite version of regular pasta. Carbonara with anchovies showcases the diversity of Italian gastronomy, delighting gourmets with its depth of flavor and Mediterranean aromas.
1
Prepare all the ingredients.
2
Cook the pasta according to the instructions on the package. Drain the water, leaving 0.5 cup.
- Spaghetti: 320 g
- Lemon juice: to taste
3
Chop garlic and parsley finely.
- Garlic: 3 cloves
- Parsley: to taste
4
In a deep skillet, heat olive oil and add garlic and anchovies. Sauté, stirring, for 2 minutes.
- Olive oil: 20 ml
- Garlic: 3 cloves
- Anchovy fillet: 80 g
5
Add pepper, zest, oregano, and parsley, and mix.
- Chili pepper flakes: pinch
- Lemon zest: 3 g
- Dried oregano: 1 tablespoon
- Parsley: to taste
6
Add the pasta, stir, and remove from heat.
- Spaghetti: 320 g
7
In a bowl, mix the yolks and the pasta water.
- Egg yolk: 2 pieces
- Spaghetti: 320 g
8
Add yolks with water to the pasta and place the pan on low heat.
9
Vigorously mix everything for about 1 minute until the pasta is evenly coated with the sauce, drizzle with lemon juice.
- Lemon juice: to taste
10
Salt, pepper, and serve immediately.
- Salt: to taste
- Ground black pepper: to taste