Anchovy Carbonara

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Anchovy carbonara is a tasty twist on the classic Italian pasta dish. This recipe takes just 30 minutes from start to finish and serves 4 people. It uses a whole can of anchovies to add a rich, savory flavor that makes the dish extra special.

You’ll need some basic ingredients like olive oil, panko breadcrumbs, eggs, cheese, and pasta. The anchovy fillets are the star of the show, melting into a flavorful paste as you cook them with garlic and red pepper flakes. This creates a delicious base for the creamy sauce that coats the pasta.

Exact Ingredients List

Here’s what you’ll need to make this tasty anchovy carbonara:

• 3 tablespoons olive oil
• 3 tablespoons panko breadcrumbs
• 1 medium lemon
• 1 tablespoon dried parsley flakes (or fresh parsley)
• 1 ounce Pecorino Romano cheese
• 5 large egg yolks
• 1 teaspoon kosher salt (plus extra for pasta water)
• 1/4 teaspoon black pepper
• 4 garlic cloves
• 1 (2-ounce) can anchovy fillets with oil
• 1 teaspoon red pepper flakes
• 1 pound dried long pasta (linguine or spaghetti)

Remember to have some extra pasta water on hand. You’ll need about 3/4 cup total for the sauce.

This recipe serves 4 people and takes about 25-30 minutes to make. It’s quick, easy, and packed with flavor!

Instructions

Start by toasting the breadcrumbs. Heat some olive oil in a skillet and cook the panko until golden. Set this aside in a bowl.

Next, make the zesty topping. Grate lemon zest into the breadcrumbs and mix in parsley. This adds a fresh kick to your dish.

For the sauce base, grate the cheese into a bowl. Add egg yolks, salt, and pepper. Mix it up well.

Now for the flavorful part! Chop the garlic and cook it with anchovies and red pepper flakes. The anchovies will melt into a tasty paste.

While that’s happening, cook your pasta in salted water until it’s al dente. Use tongs to move it right into the skillet with the anchovy mix.

Toss everything together over medium heat. Slowly add some pasta water to help things mix.

Take the skillet off the heat and pour in the egg mixture. Toss it all quickly to coat the pasta evenly. Add more pasta water if needed for a creamy sauce.

Serve your carbonara right away. Top it with the zesty breadcrumbs for extra crunch and flavor.

Possible Substitutes List & Recipe Variations

You can easily change up this anchovy carbonara recipe to suit your tastes or what’s in your pantry. Here are some ideas:

Pasta: Try different shapes like fettuccine, bucatini, or penne instead of linguine or spaghetti.

Cheese: Swap Pecorino Romano for Parmesan if you prefer a milder flavor.

Breadcrumbs: Use regular breadcrumbs or crushed crackers instead of panko for a different texture.

Herbs: Replace parsley with basil or oregano for a new twist.

Spice: Adjust the red pepper flakes to make it milder or spicier.

For a vegetarian version, you can skip the anchovies and add:

• Sautéed mushrooms
• Roasted cherry tomatoes
• Caramelized onions

To make it gluten-free, use your favorite gluten-free pasta and breadcrumbs.

For extra protein, try adding:

• Grilled chicken
• Sautéed shrimp
• Crispy bacon bits

Remember to adjust cooking times if you make big changes to the recipe. Have fun experimenting!

Tips, Tricks & Storing

To make the best anchovy carbonara, use high-quality ingredients. Fresh eggs and good Pecorino Romano cheese make a big difference.

Don’t overcook the pasta. Aim for al dente to keep a nice texture. Reserve some pasta water before draining – it helps create a creamy sauce.

When adding the egg mixture, take the pan off the heat. This prevents scrambling the eggs. Toss quickly to coat the pasta evenly.

For extra flavor, try adding a splash of white wine when cooking the anchovies and garlic.

Leftovers can be stored in an airtight container in the fridge for 1-2 days. Reheat gently in a pan with a splash of water to bring back the creamy texture.

For a lighter version, use whole wheat pasta and reduce the amount of cheese.

If you’re not a fan of anchovies, try substituting with bacon or pancetta for a classic carbonara.

Remember to serve immediately for the best taste and texture. The crispy breadcrumb topping adds a nice crunch – don’t skip it!