buttery noodles with anchovies
buttery noodles with anchovies! is a easy Italian recipe that serves 2. 520 calories per serving. Recipe by Hailee Catalano on YouTube.
Prep: 5 min | Cook: 12 min | Total: 22 min
Cost: $4.87 total, $2.43 per serving
Ingredients
- 200 g Spaghetti (dry, any brand)
- 4 cup Water (shallow amount for one‑pan cooking)
- 4 pieces Anchovy Fillets (canned in oil, drained)
- 2 tablespoon Unsalted Butter (cut into small pieces)
- ½ cup Pecorino Romano Cheese (finely grated)
- 2 cup Greens (any fresh leafy greens (spinach, kale, arugula), roughly chopped)
- 1 teaspoon Black Pepper (freshly ground)
- to taste Salt (for seasoning the pasta water)
Instructions
Prepare the Pan
Place a large skillet on the stove over medium‑high heat and add the 4 cups of water. Bring to a gentle simmer; you do not need a rolling boil because the water level will stay shallow.
Time: PT2M
Cook the Pasta
Add the dry spaghetti to the simmering water, stirring immediately to separate the strands. Continue to stir constantly for the entire cooking time (about 8‑9 minutes) until al dente, adding a pinch of salt.
Time: PT9M
Reserve Pasta Water
When the pasta is just shy of al dente, ladle out about ½ cup of the starchy cooking water into a heat‑proof bowl and set aside.
Time: PT1M
Create Anchovy‑Butter Base
Reduce the heat to medium. Add the butter pieces to the pan; once melted, stir in the drained anchovy fillets, mashing them with the back of the spoon until they dissolve into a fragrant paste.
Time: PT2M
Emulsify the Sauce
Return the pasta to the pan (if any was removed) and pour in the reserved pasta water. Sprinkle the grated Pecorino over the top and toss vigorously until the cheese melts and the sauce becomes creamy and coats each strand.
Time: PT2M
Add Greens and Pepper
Add the fresh greens to the pan and stir until just wilted (about 1‑2 minutes). Finish with the freshly ground black pepper and a quick taste‑test for seasoning.
Time: PT2M
Plate and Serve
Transfer the pasta to plates or bowls, drizzle any remaining buttery sauce from the pan over the top, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 520
- Protein
- 15 g
- Carbohydrates
- 62 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Pescatarian, Nut‑free, High‑protein
Allergens: Dairy, Fish, Gluten
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Fettuccine, any long pasta
- Instead of Anchovy Fillets: anchovy paste (1 tsp), fish sauce (½ tsp)
- Instead of Unsalted Butter: olive oil (1 tbsp), ghee (1 tbsp)
- Instead of Pecorino Romano Cheese: Parmesan cheese, Grana Padano
- Instead of Greens: frozen spinach (thawed), baby kale
- Instead of Black Pepper: white pepper
- Instead of Salt: sea salt, kosher salt
Equipment Needed
- Large Skillet or Wide Frying Pan
- Wooden Spoon or Silicone Spatula
- Ladle
- Microplane or Fine Grater
- Measuring Cups (optional)
- Tongs (optional) (optional)
Critical Steps — Do Not Skip
- Stir the pasta continuously while it cooks in shallow water to prevent sticking.
- Reserve starchy pasta water before draining; it is essential for emulsifying the sauce.
- Melt anchovies into the butter until they form a smooth paste before adding cheese.
Chef Tips from the Video
- Use high‑quality Pecorino Romano for a sharper, saltier flavor.
- If you like a bit of heat, add a pinch of red‑pepper flakes with the black pepper.
- For extra depth, finish with a drizzle of good olive oil.
Troubleshooting
Pasta sticks together.
Ensure you stir continuously from the moment the pasta hits the water and keep the water at a gentle simmer.
Sauce is too thin.
Add a little more reserved pasta water and continue tossing until the sauce thickens.
Greens become mushy.
Add the greens at the very end and cook only until just wilted (1‑2 minutes).
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water.
Freezer: Not recommended; the texture of the greens and cheese may change.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Grate Pecorino ahead of time and store in a sealed container.
- Rinse and dry greens; keep them in a zip‑top bag with a paper towel.
- Anchovy fillets can be kept in the original can until needed.
Frequently Asked Questions
What is the cultural significance and history of anchovy butter pasta in Italian cuisine?
Anchovy‑buttered pasta, known as "spaghetti alla colatura" or similar simple preparations, dates back to coastal Italian regions where anchovies were a cheap, protein‑rich staple. The technique of emulsifying butter, cheese, and starchy pasta water is a hallmark of classic Italian cooking, creating a silky sauce without cream.
What are traditional regional variations of anchovy‑butter pasta in Italy?
In Campania and Sicily, the dish often includes garlic, chili flakes, and sometimes toasted breadcrumbs for crunch. In Liguria, fresh basil and pine nuts may be added, while in Rome a splash of white wine is common. Hailee Catalano’s version keeps it ultra‑lazy by omitting extra aromatics.
How is anchovy butter pasta traditionally served in Italy?
It is typically served hot, directly from the pan, with a generous sprinkling of grated Pecorino or Parmigiano‑Reggiano and a crack of fresh black pepper. It is often enjoyed as a simple lunch or a light dinner, sometimes accompanied by a crisp white wine.
What occasions or celebrations is anchovy butter pasta associated with in Italian culture?
Because it is quick and inexpensive, anchovy butter pasta is a staple for everyday family meals, especially in coastal towns where fresh anchovies are abundant. It also appears at informal gatherings and as a comforting dish after a long workday.
What other Italian dishes pair well with anchovy butter pasta?
A simple arugula salad with lemon vinaigrette, roasted vegetables, or a crisp Italian white wine like Verdicchio complement the salty, buttery flavors. For a fuller meal, serve with grilled fish or a side of sautéed zucchini.
What are the most common mistakes to avoid when making anchovy butter pasta?
The biggest errors are letting the pasta sit without stirring, which causes clumping, and discarding all the pasta water – you need the starchy liquid for a proper emulsion. Also, over‑cooking the greens will make them mushy.
Why does this recipe use a shallow amount of water instead of a full pot of boiling water?
Using shallow water reduces the time needed to bring the water to a boil and allows the pasta to finish cooking in the same pan where the sauce is made, creating a one‑pan meal with less cleanup and a more integrated flavor.
Can I make this anchovy butter pasta ahead of time and how should I store it?
Yes, you can prepare the pasta and sauce up to step 5, then cool and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of water, and stir in the greens just before serving.
What texture and appearance should I look for when the sauce is finished?
The sauce should be glossy and coat each strand of pasta evenly, with a slightly thickened, creamy consistency that clings without pooling. Tiny flecks of melted anchovy and grated Pecorino should be visible throughout.
What does the YouTube channel Hailee Catalano specialize in?
Hailee Catalano’s YouTube channel focuses on approachable, everyday home cooking with an emphasis on quick, minimal‑cleanup meals, often featuring pantry staples and simple techniques for busy lifestyles.
How does the YouTube channel Hailee Catalano’s approach to Italian‑inspired cooking differ from other cooking channels?
Hailee Catalano prioritizes lazy, one‑pan solutions and avoids elaborate prep, whereas many other Italian cooking channels showcase traditional multi‑step methods. Her style is geared toward speed, comfort, and using whatever ingredients you have on hand.
Last updated: September 1, 2026
