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Anchovy Carbonara

A carbonara of long pasta tossed in an anchovy, garlic and red pepper oil with an egg and Pecorino sauce, finished with lemony toasted breadcrumbs.

pastaitaliananchovydinner
Illustration of Anchovy Carbonara
Illustration

Ingredients

  • 3 tbsp olive oil, divided
  • 3 tbsp panko breadcrumbs
  • 1 lemon, medium
  • 1 tbsp dried parsley flakes
  • 1 oz Pecorino Romano cheese, 1/2 cup finely grated
  • 5 large egg yolks
  • 1 tsp kosher salt, plus more for the pasta water
  • 1/4 tsp freshly ground black pepper
  • 4 cloves garlic
  • 1 can anchovy fillets, 2 oz; do not drain
  • 1 tsp red pepper flakes
  • 1 lb dried long pasta
  • water, for the pasta water

Steps

1Toast the breadcrumbs

  1. Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-low heat until shimmering.
  2. Add 3 tbsp panko breadcrumbs and cook, stirring occasionally, until golden brown, 3 to 4 minutes.
  3. Transfer the breadcrumbs to a small bowl.
  4. Wipe out the skillet with paper towels.

2Make the lemon breadcrumb topping

  1. Finely grate the zest of 1 medium lemon into the bowl (about 2 tsp); reserve the zested lemon for another use.
  2. Add 1 tbsp dried parsley flakes and stir to combine.

3Make the egg mixture

  1. Finely grate 1 oz Pecorino Romano cheese into a medium bowl (1/2 cup lightly packed).
  2. Add 5 large egg yolks.
  3. Add 1 tsp kosher salt.
  4. Add 1/4 tsp black pepper.
  5. Stir with a spoon until combined.

4Boil the pasta and cook the anchovies

  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, finely chop 4 cloves garlic.
  3. Add 1 (2-oz) can anchovy fillets with its oil to the reserved skillet.
  4. Add 1 tsp red pepper flakes.
  5. Heat over medium heat until the oil is shimmering.
  6. Cook, stirring frequently and using the side of a wooden spoon to press on the anchovy fillets, until they dissolve into a loose paste, 2 minutes.
  7. Add the garlic.
  8. Add the remaining 2 tbsp olive oil.
  9. Cook, stirring frequently, until the garlic is fragrant, about 1 minute.
  10. Remove the pan from the heat.
  11. Add 1 lb dried long pasta to the boiling water and cook according to package directions until al dente.
  12. Using tongs, transfer the pasta to the skillet.
  13. Place the skillet over medium heat and toss to combine.
  14. While tossing continuously, slowly drizzle in 1/4 cup of the pasta water.

5Finish and serve

  1. Remove the skillet from the heat.
  2. Pour the egg mixture over the pasta and toss vigorously to combine.
  3. 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.
  4. Serve garnished with the breadcrumbs.