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Justine Lee
Justine LeeRecipe Production Coordinator
Justine Lee is Kitchn's Recipe Production Coordinator and a food writer and recipe developer based in NYC. Her writing frequently appears in Food52, Bon Appetit, Food Network, The Infatuation, among others. She has also been featured in the New York Times and the Wall Street Journal. In her past, Justine has worked in various professional kitchens and food companies. This, along with her Korean-American culinary identity and a lifelong passion for baking, often informs her work. You will find Justine drinking iced coffees year-round, even in a snowstorm with gloves on.
published Aug 5, 2023
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This ultra creamy (and weeknight-friendly!) pasta carbonara swaps guanciale for tinned anchovies.
Serves4Prep10 minutes to 15 minutesCook15 minutesJump to Recipe
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I love noodles, and I really love tinned anchovies. As the name suggests, carbonara made with anchovies packed in oil delivers a weeknight pasta dish that’s equal parts eggy, cheesy, creamy, and so so savory. It’s the best gift given to me, by me – well that, and my custom-designed #DatChovyLife (translation: that anchovy life) shirt.
While anchovies may be a polarizing ingredient in the eyes of some home cooks, its addition here makes sense. The traditional Roman pasta dish of spaghetti alla carbonara is made with guanciale or pancetta, but anchovy carbonara comes together at a fraction of the cost, plus it takes less effort to procure.
When to Buy Canned or Jarred Anchovies, and When to Buy Anchovy Paste Instead
Read More
This pescatarian recipe capitalizes on the gorgeous salty flavor that shines through when you tip the entire tin of anchovies, along with that divine infused oil, into a skillet and give it a sizzle. But, there’s even more to love. Right before you twirl your fork in, a shower of lemony herb breadcrumbs hits the top of the noodles and adds a bright relief against the richness that a hit of Pecorino Romano could never accomplish.
If You’re Making Anchovy Carbonara, a Few Tips
- Grate your own cheese. This ensures a silky smooth, clump-free pasta sauce.
- Use your favorite long noodle. Any type works here, but my favorites are linguine and spaghetti. If angel hair or bucatini are what you’ve got, go ahead and use them.
- Make sure to use a tinned anchovy you would voluntarily eat on its own. The majority of the flavor comes from the anchovies. I’m partial to the anchovies from Cento and Agostino Recco.
Anchovy Carbonara Recipe
This ultra creamy (and weeknight-friendly!) pasta carbonara swaps guanciale for tinned anchovies.
Prep time 10 minutes to 15 minutes
Cook time 15 minutes
Serves 4
Nutritional Info
Ingredients
- 3 tablespoons
olive oil, divided
- 3 tablespoons
panko breadcrumbs
- 1
medium lemon
- 1 tablespoon
dried parsley flakes, or 1 tablespoon finely chopped fresh parsley leaves
- 1 ounce
Pecorino Romano cheese (1/2 cup finely grated)
- 5
large egg yolks
- 1 teaspoon
kosher salt, plus more for the pasta water
- 1/4 teaspoon
freshly ground black pepper
- 4 cloves
garlic
- 1 (2-ounce) can
anchovy fillets (do not drain)
- 1 teaspoon
red pepper flakes
- 1 pound
dried long pasta, such as linguine or spaghetti
Instructions
Heave 1 tablespoon of the olive oil in a 12-inch skillet over medium-low heat until shimmering. Add 3 tablespoons panko breadcrumbs and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to a small bowl. Wipe out the skillet with paper towels.
Finely grate the zest of 1 medium lemon into the bowl (about 2 teaspoons); reserve the zested lemon for another use. Add 1 tablespoon dried parsley flakes or finely chopped fresh parsley leaves, and stir to combine.
Finely grate 1 ounce Pecorino Romano cheese into a medium bowl (1/2 cup lightly packed). Add 5 large egg yolks, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir with a spoon until combined.
Bring a large pot of salted water to a boil. Meanwhile, finely chop 4 garlic cloves. Add 1 (2-ounce) can anchovy fillets with its oil, and 1 teaspoon red pepper flakes to the reserved skillet. Heat over medium heat until the oil shimmering. Cook, stirring frequently and using the side of a wooden spoon to press on the anchovy fillets to encourage them to break up and soften, until the anchovies dissolve into loose paste, 2 minutes. Add the garlic and remaining 2 tablespoons olive oil. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Remove the pan from the heat.
Add 1 pound dried long pasta to the boiling water and cook according to package directions until al dente. Using tongs, transfer the pasta to the skillet. Place over medium heat and toss to combine. While tossing continuously, slowly drizzle in 1/4 cup of the pasta water.
Remove the skillet from the heat. Pour the egg mixture over the pasta and toss vigorously to combine. Slowly drizzle in more pasta water a few tablespoons at a time until the pasta is evenly coated in a creamy sauce, about 1/2 cup more. Serve garnished with the breadcrumbs.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.
Filed in:
pasta
italian
pantry
Main Dish
quick
stovetop
