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butter extra-virgin olive oil garlic anchovy lemon spaghetti freshly ground black pepper Parmesan cheese
Viewed: 8 - Published at: 5 years agoIngredients
- 50 grams salted butter (it's a simple sauce, so opt for the good stuff if you can)
- 3 tablespoons extra-virgin olive oil
- 3 to 5 garlic cloves, smashed and chopped
- 5 anchovy fillets (I like Ortiz anchovies from Cantabria, packed in olive oil)
- 1/2 lemon, juiced (or more, depending on your taste), plus zest for garnish
- 300 grams spaghetti
- Freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, to taste
Method
- Set large pot of generously salted water over high heat.
- While waiting for water to boil, add butter and olive oil to a large pan over medium-low heat. When butter is melted, add garlic. You may want to turn the heat down-nothing ruins flavor like burnt, bitter garlic!
- Once garlic is golden, add anchovy fillets and smash using a flat wooden spatula. Stir occasionally until mixture is more or less uniform. Think of this as a rustic sauce-no need to be perfectly smooth. Add the lemon juice and stir.
- Lower heat, and while sauce continues to cook, add pasta to water, and cook until not quite yet al dente.
- Here's a trick I learned from working at a culinary school: To fully coat every single noodle with sauce, finish pasta in the sauce pan, mixing continually to soak up all that saucy flavor. And because your sauce will get creamy with a little bit of that starchy pasta water, I ditch a colander altogether and use tongs (plus maybe a wooden spatula for support). Scoop pasta directly from the water into the sauce pan. Alternatively, you can strain pasta and reserve a half cup of pasta water, then add that to your sauce. But I'm all about less mess.
- When the pasta is well coated and cooked to your liking, garnish with fresh ground pepper, a touch of lemon zest, and grated Parmesan.
