I have Never Eaten such Delicious Pasta! Easy, Quick and very Tasty Anchovy Butter Pasta

Ingredients

• 300 g Spaghetti (high‑quality durum wheat pasta, dried low temperature for better sauce absorption)
• 100 g Unsalted Butter (cut into cubes, room temperature)
• 7 fillets Anchovies in Olive Oil (drained, keep a little oil for the pan)
• 30 g Pecorino Romano Cheese (freshly grated)
• 1 piece Lemon (zest only, organic if possible)
• 2 tbsp Fresh Flat‑Leaf Parsley (roughly chopped)
• 1 tbsp Rock Salt (for the pasta water, coarse sea salt)

Instructions

1. Boil Water

   Fill a large pot with water, bring to a rolling boil, and add 1 tablespoon of rock salt.

   Time: PT5M

   Temperature: 100°C

2. Prep Aromatics

   While the water heats, zest the lemon and roughly chop the parsley.

   Time: PT2M

3. Cook Spaghetti

   Add the spaghetti to the boiling water and cook al dente, about 10 minutes.

   Time: PT10M

   Temperature: 100°C

4. Make Anchovy‑Butter Sauce

   In a large skillet over medium‑low heat, melt the butter. Add the anchovies (with a splash of their oil) and cook, stirring, until the fillets dissolve and the butter turns fragrant, about 2 minutes.

   Time: PT2M

5. Add Lemon Zest

   Stir in the lemon zest and lower the heat to low, letting the aroma infuse for 1 minute.

   Time: PT1M

6. Combine Pasta and Sauce

   Drain the spaghetti, reserving about 1 cup of pasta water. Add the hot pasta directly to the skillet, toss, and drizzle in a splash of pasta water (about ¼ cup). Continue tossing until a creamy emulsion forms, about 3 minutes.

   Time: PT3M

7. Finish with Cheese and Parsley

   Remove the pan from heat, sprinkle the grated Pecorino and the chopped parsley over the pasta, toss quickly, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

80 g

Fat

22 g

Fiber

3 g