I have Never Eaten such Delicious Pasta! Easy, Quick and very Tasty Anchovy Butter Pasta
I have Never Eaten such Delicious Pasta! Easy, Quick and very Tasty Anchovy Butter Pasta is a easy Italian recipe that serves 2. 620 calories per serving. Recipe by Vincenzo's Plate on YouTube.
Prep: 5 min | Cook: 22 min | Total: 37 min
Cost: $8.94 total, $4.47 per serving
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
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
Prep Aromatics
While the water heats, zest the lemon and roughly chop the parsley.
Time: PT2M
Cook Spaghetti
Add the spaghetti to the boiling water and cook al dente, about 10 minutes.
Time: PT10M
Temperature: 100°C
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
Add Lemon Zest
Stir in the lemon zest and lower the heat to low, letting the aroma infuse for 1 minute.
Time: PT1M
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
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
Dietary info: Vegetarian (contains fish), Contains gluten, Contains dairy
Allergens: Dairy, Fish, Gluten
Ingredient Substitutions
- Instead of Spaghetti: any good quality spaghetti, linguine
- Instead of Unsalted Butter: extra virgin olive oil (less creamy), ghee
- Instead of Anchovies in Olive Oil: anchovy paste, omit for a milder flavor
- Instead of Pecorino Romano Cheese: Parmesan, Grana Padano
- Instead of Lemon: dried lemon zest, omit for a less fresh note
- Instead of Fresh Flat‑Leaf Parsley: basil, cilantro
- Instead of Rock Salt: kosher salt, regular table salt
Equipment Needed
- Large Pot
- Colander
- Large Skillet
- Wooden Spoon
- Microplane Zester
- Box Grater
- Cutting Board
- Chef's Knife
Critical Steps — Do Not Skip
- Melt butter over low heat and fully dissolve anchovies before the butter browns.
- Emulsify the sauce with reserved pasta water to achieve a silky texture.
- Add Pecorino off the heat to keep the sauce smooth.
Chef Tips from the Video
- Use high‑quality, low‑temperature dried spaghetti; it absorbs the butter sauce better.
- Reserve the oil from the anchovy jar; it adds extra depth if a splash is added to the sauce.
- Finish the dish off the heat to keep the butter from turning brown.
Troubleshooting
Sauce is too dry or butter separates.
Add a little more reserved pasta water, a tablespoon at a time, and toss over low heat until the sauce becomes glossy.
Anchovies did not melt and the sauce tastes fishy.
Cook the anchovies a bit longer over low heat until they fully dissolve; they should disappear into the butter.
Pasta is clumpy and not coated.
Make sure the pasta is hot when added and use enough pasta water to create an emulsion.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat with a splash of water.
Freezer: Not recommended; the texture of the butter sauce may separate.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Grate Pecorino and zest the lemon up to 24 hours ahead; keep refrigerated.
- Chop parsley and store in a sealed container in the fridge.
Frequently Asked Questions
What is the cultural significance and history of anchovy butter spaghetti in Italian cuisine?
Anchovies have been used in Southern Italian cooking for centuries, especially in coastal regions like Campania and Sicily, where they add a deep umami punch to simple dishes. Combining them with butter and pasta reflects the Italian philosophy of letting a few high‑quality ingredients shine.
What are the traditional regional variations of anchovy pasta in Italy?
In Naples, anchovies are often paired with garlic and chili (spaghetti alla puttanesca). In Liguria, they appear in pesto alla genovese with pine nuts. The butter‑based version showcased by Vincenzo’s Plate is a minimalist take common in the Lazio region where butter and Pecorino are staples.
How is anchovy butter spaghetti traditionally served in Italy?
It is typically served as a primo (first course) hot, tossed directly on the plate, topped with a generous shaving of Pecorino Romano and a sprinkle of fresh parsley for color and freshness.
On what occasions is anchovy butter spaghetti traditionally eaten in Italian culture?
Because it is quick and inexpensive, it is a common weekday family meal, but it also appears at casual gatherings and as a comforting dish after a long day of work in Southern Italy.
What other Italian dishes pair well with anchovy butter spaghetti?
A simple green salad with lemon vinaigrette, roasted vegetables such as zucchini or eggplant, and a crisp white wine like Verdicchio complement the rich, umami‑forward pasta.
What makes anchovy butter spaghetti special in Italian cuisine?
The dish showcases the Italian principle of “less is more,” letting the anchovies melt into butter to create a silky, umami‑rich sauce without heavy cream, while the Pecorino adds a salty, nutty finish.
What are the most common mistakes to avoid when making anchovy butter spaghetti?
Over‑cooking the butter so it browns, not allowing the anchovies to fully dissolve, and skipping the pasta‑water emulsion are the biggest pitfalls. Each leads to a grainy or overly greasy sauce.
Why does this recipe use butter instead of olive oil for the sauce?
Butter provides a creamy mouthfeel and helps emulsify the starch‑rich pasta water, creating a silkier coating than olive oil alone, which would result in a lighter, less cohesive sauce.
Can I make anchovy butter spaghetti ahead of time and how should I store it?
Yes, you can prepare the sauce up to the point of adding the pasta, then refrigerate in an airtight container for up to 24 hours. Reheat gently, add fresh cooked pasta, and finish with cheese and parsley.
What does the YouTube channel Vincenzo's Plate specialize in?
Vincenzo's Plate focuses on simple, affordable Italian home‑cooking videos that highlight high‑impact flavor tricks using just a few pantry staples, often emphasizing technique and ingredient quality.
How does the YouTube channel Vincenzo's Plate's approach to Italian cooking differ from other Italian cooking channels?
Vincenzo's Plate prioritizes ultra‑quick, budget‑friendly recipes that still respect traditional Italian flavors, whereas many other channels may focus on elaborate, restaurant‑style dishes or extensive ingredient lists.
Last updated: August 31, 2026
