Anchovy Pasta Carbonara

Anchovy Pasta Carbonara

So this Seafood with Pasta dish came about in an effort to use up a box of linguine languishing in the pantry, and I also needed a good excuse to use some Sicilian anchovies I picked up at Fairway. Non-cheap Sicilian anchovies, I might add…

Sicilian anchovies

Now, I am an anchovy fiend. I love them. I’m constantly looking for excuses to cook with them, and if I don’t have one, I’ve even taken to eating them on toast. I just adore them! Matt is…. not as much of a fiend, we’ll put it that way. I have to sneak around with them sometimes. So the night we had this dish, when he asked what was for dinner, I simply said, “carbonara.” Little omission there, I admit.

anchovy pasta carbonara

Well he loved it. I mean, LOVED IT. He even said it was, and I quote, “the best carbonara I’ve ever eaten.” And yes, at some point he did figure out the anchovies. Well, his assessment of the dish was quite accurate. This carbonara is incredible. As is probably obvious, the anchovies replace the bacon/pancetta as the salty component. And it really does work, I promise!

anchovies and linguine for carbonara

This pasta dish is delicious, simple and kinda sexy. Perfect to make for your other half tomorrow! So even if you think you’re squicked out by anchovies, take a hint from Matt and give this one a go. I think you’ll love it!

Anchovy pasta carbonara

{One year ago: Pimento Cheese Spread}

Source: lightly adapted from Food and Wine

Ingredients:
1 lb. long-cut pasta (I used linguine)
1/4 cup extra-virgin olive oil
4 large garlic cloves, minced
One 2-oz. can flat anchovies, drained
Pinch of crushed red pepper flakes
1/2 tsp lemon zest
1 tbs chopped oregano
1/4 cup chopped flat-leaf parsley
2 extra-large egg yolks
Kosher salt and freshly ground pepper

Directions:
In a large pot of salted boiling water, cook the past until al dente, according to package directions. Drain the pasta, reserving 1/2 cup of the cooking water.
In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from the heat.
In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.

6 responses to “Anchovy Pasta Carbonara

  1. Sounds delicious! I don’t have whole anchovies, but I do have anchovies paste! Hope that works!!!

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