Butter anchovies pasta! Yummmy!

Ingredients

• 400 g Spaghetti (dry, broken into thirds for easy handling)
• 4 Tbsp Unsalted Butter (cut into cubes)
• 2 cloves Garlic (minced or thinly sliced)
• 8 pieces Anchovy Fillets (canned in oil, rinsed and sliced)
• ¼ cup Heavy Cream (adds richness, optional)
• ⅓ cup Fresh Breadcrumbs (toasted in butter for crunch)
• ¼ cup Parmesan Cheese (freshly grated, optional garnish)
• to taste Salt (for pasta water and seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Cook the Spaghetti

   Bring a large pot of salted water to a boil, add the spaghetti and cook al dente according to package instructions (usually 8‑10 minutes).

   Time: PT10M

   Temperature: 212°F

2. Prepare Aromatics

   While the pasta cooks, mince the garlic and slice the anchovy fillets on a cutting board.

   Time: PT3M

3. Make Anchovy Garlic Butter Sauce

   Melt the butter in a skillet over medium heat. Add the garlic and sauté for about 30 seconds—do not let it brown. Add the sliced anchovies and cook 2‑3 minutes until they dissolve into the butter.

   Time: PT5M

   Temperature: medium

4. Add Cream and Pasta Water

   Stir in the reserved pasta water, then pour in the heavy cream. Let the mixture simmer for 1‑2 minutes until it thickens slightly.

   Time: PT2M

   Temperature: medium

5. Combine Pasta and Sauce, Add Breadcrumbs

   Drain the spaghetti and add it directly to the skillet. Toss to coat evenly. Sprinkle the toasted breadcrumbs over the pasta and give a final quick toss.

   Time: PT3M

6. Plate and Garnish

   Serve the pasta immediately, topping each portion with grated Parmesan if desired.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

15g

Carbohydrates

70g

Fat

20g

Fiber

3g