Spaghetti with Anchovy Carbonara: The Dish You Didn’t Know You Needed
Pasta nights are sacred. There’s nothing like a bowl of steaming hot spaghetti, swirled and twirled to perfection. You’ve probably tried many variations, but let me introduce you to one that’s sure to blow your socks off—Spaghetti with Anchovy Carbonara. Yes, you heard that right—anchovies. Before you roll your eyes and click away, hear me out. This version of the classic carbonara recipe is a game-changer.
Ingredients You’ll Need for Spaghetti with Anchovy Carbonara:
- 400g spaghetti
- 5 anchovy fillets
- 3 large eggs
- 100g grated Parmesan cheese
- 2 cloves of garlic
- 150g pancetta (or bacon, if you’re feeling cheeky)
- A pinch of black pepper
- Salt for boiling water (go easy because anchovies and pancetta are already salty)
- 1 tablespoon olive oil
Let’s Cook!
Alright, folks, here’s where the fun begins. Cooking spaghetti is all about timing, so keep your wits about you. Follow these steps, and you’ll be a carbonara champion in no time.
Step 1: Cook the Spaghetti
Get a big pot of salted water boiling. Once it’s bubbling away, toss in the spaghetti. Cook it according to the packet instructions (usually around 9-11 minutes), until it’s al dente—firm, but not crunchy. And please, don’t overcook your spaghetti. That’s just criminal.
Step 2: Prep Your Anchovy Carbonara Sauce
While your spaghetti is cooking, it’s time to whip up the magic. In a bowl, whisk together the eggs and Parmesan. You want a smooth, creamy mixture. This will be your sauce base. Add a sprinkle of black pepper, but hold off on the salt—remember, those anchovies and pancetta are doing the heavy lifting here.
Step 3: Anchovy Time!
Now, the star of the show—anchovies. In a large frying pan, heat a tablespoon of olive oil over medium heat. Throw in the garlic cloves (smashed, not minced) and let them sizzle for a minute. Next, add the anchovy fillets. Watch them melt into the oil like butter—this is where the magic happens. Once the anchovies dissolve, your sauce is ready for the pancetta.
Step 4: Crisp Up That Pancetta
Add the pancetta to the same pan. Cook until it’s golden and crispy. The combination of the pancetta fat and anchovies will create a flavour bomb in the pan. Trust me, your kitchen will smell incredible at this point.
Step 5: Marry the Spaghetti and Sauce
By now, your spaghetti should be cooked. Drain it, but make sure to save about a cup of that precious pasta water. You’ll need it later. Toss the hot spaghetti straight into the pan with the anchovies and pancetta. Give everything a good mix, making sure the spaghetti is coated in all that flavour.
Step 6: The Grand Finale—Eggs and Cheese
Here’s where you need to act fast. Turn off the heat and immediately pour in your egg and Parmesan mixture. Toss the spaghetti like you’re trying to impress someone—because you are. The heat from the spaghetti will cook the eggs, creating a creamy sauce that clings to every strand. If it looks a bit dry, add some of the reserved pasta water, a tablespoon at a time, until you reach silky, carbonara perfection.
Tips for Making This Dish Unbelievable
- Don’t fear the anchovy! It’s not going to make your dish fishy. Instead, it brings a deep, savoury flavour.
- Toss like a pro. You want the spaghetti to be evenly coated, with no clumps of sauce.
- Eggs, not scrambled! Make sure the heat is off when you add the eggs. You’re aiming for creamy, not scrambled eggs.
Anchovy? In carbonara? Yep, it’s an unexpected twist, but trust me, you won’t regret it. Anchovies bring a salty, umami-packed punch that will leave you wondering why you ever skipped them in the first place. So, grab a glass of wine (because why not?), and let’s dive into this easy, fun recipe for Spaghetti with Anchovy Carbonara.
What Makes This Spaghetti Different?
You’ve probably had carbonara before—eggs, cheese, pancetta, and a touch of creaminess. But what happens when we add anchovies? Magic. Anchovies melt into the sauce, disappearing into the spaghetti like a secret ingredient that makes everything taste better. And no, it won’t taste fishy, just bold and delicious.
Why Spaghetti with Anchovy Carbonara is Pure Comfort
Picture this: a big bowl of spaghetti, slick with rich carbonara sauce, kissed by the salty hit of anchovy and pancetta. Each bite is a swirl of creamy, cheesy goodness, balanced by the crisp pancetta and that mysterious umami undertone. It’s a hug in a bowl, the kind of meal that makes you forget all your troubles (or at least makes them more bearable).
Anchovy carbonara is the dish you didn’t know you needed in your life. It’s comforting yet exciting, classic yet adventurous. And it’s spaghetti, which makes everything better, right?
Plus, it’s so simple. You can whip it up on a weeknight when you’re tired but still want something that feels indulgent. Or impress your guests at a dinner party and make them think you’ve been to culinary school (you don’t have to tell them how easy it was).
What to Pair It With?
Since this dish is all about bold flavours, keep your sides simple. A fresh green salad with a light vinaigrette would do the trick. Maybe some garlic bread if you’re feeling extra indulgent. And, of course, a glass of crisp white wine. Pinot Grigio, anyone?
Final Thoughts
Now that you know how to make this recipe, it’s time to give it a try. It’s one of those carbonara recipes that will surprise you, delight you and probably earn a permanent spot in your pasta rotation.
The pasta dances with anchovy, pancetta, and that creamy egg sauce, creating a meal that’s comforting, flavourful, and absolutely delicious. So, next time you’re looking for a new pasta adventure, why not give spaghetti with anchovy carbonara a whirl? Trust me, you’ll be hooked.
Now go on, make yourself a bowl and thank me later.