My Slightly Controversial Secret Ingredient for Making Pasta Taste Incredible

This summer, I had the chance to enjoy a week of peace while my kids stayed with their grandparents. It was a wonderful break, and I took full advantage by cooking anything I wanted for dinner. With my little ones away, I felt free to experiment in the kitchen, especially with dishes that they usually shy away from. One of my top picks was an anchovy carbonara recipe I had been eager to try.

Loaded with flavor, this dish combines the rich creaminess of pasta with the delightful umami taste of anchovies. I love using this ingredient, and it made for a perfect dinner to celebrate my week of culinary freedom. Join me as I share more about this recipe that brought a delicious twist to my usual cooking routine. Get the Recipe: Anchovy Carbonara.

What Makes Anchovy Carbonara So Good

I can’t resist any pasta dish. This anchovy carbonara is no exception. It’s quick to make—only 30 minutes—and uses just nine ingredients, most of which I already have in my pantry.

What sets this recipe apart is the use of an entire tin of anchovies. This adds a rich umami flavor that truly enhances the dish. Switching from the traditional guanciale to anchovies not only keeps costs down but also saves time in shopping.

For a perfect finish, I top the carbonara with crunchy lemon-herbed breadcrumbs. This adds brightness and pairs wonderfully with the creamy sauce. It’s so delightful that I found myself going back for seconds… and even thirds!

Get the Recipe: Anchovy Carbonara

To sum it up, the combination of salty anchovies and the zesty breadcrumbs creates a delicious flavor contrast. It’s a simple yet satisfying take on a classic dish.