Save
This anchovy carbonara is my quick fix for a comforting dinner when I want something special but simple. It combines the classic silky carbonara texture with a savory twist that anchovies bring making every bite full of umami without being overpowering.
I first made this on a whim when I had anchovies left over and it quickly became a favorite for those nights when I want pasta but with a little extra punch
Ingredients
- Pasta: about 200 grams of your favorite shapes or spaghetti for that classic feel quality pasta really makes a difference here
- Sea salt: to season the pasta water well it’s important to salt it like the sea which flavors the pasta inside out
- Egg: one whole egg plus two yolks which gives the creamy luxurious texture without cream
- Grated pecorino cheese: 50 grams for its sharp salty tang pick a fresh wedge for the best flavor and avoid pre-grated if you can
- Freshly cracked black pepper: adds a spicy warmth freshly cracked is best for aroma
- Anchovies: canned in oil six fillets plus half a teaspoon of the oil from the jar the anchovies and oil provide the essential savory umami kick to the sauce
Instructions
- Cook The Pasta:
- Cook the pasta in plenty of salted boiling water following packet instructions I usually check between 12 to 14 minutes depending on the shape for perfect al dente. Reserving a little cooking water is key for adjusting sauce consistency later
- Prepare The Egg Mixture:
- While the pasta cooks whisk together the whole egg the yolks grated pecorino plenty of freshly cracked black pepper and half a teaspoon of anchovy oil from the jar in a large bowl Do not add salt here because the cheese and anchovies provide enough seasoning Chop the anchovies finely and stir them into the egg and cheese mixture making sure they are evenly distributed
- Combine Pasta And Sauce:
- Drain the pasta quickly saving a little of the cooking water Then immediately add the hot pasta to the egg mixture Use a large metal spoon to stir continuously the warmth of the pasta cooks the eggs gently thickening the sauce to cling beautifully If the sauce feels too thick add a splash of the reserved pasta water to loosen it gradually
- Serve Immediately:
- Divide the carbonara into warm bowls and finish with extra pecorino and a dusting of black pepper Serve right away for the best creamy texture and flavor balance
My favorite part is the anchovy oil which quietly lifts the sauce and brings everything together I vividly remember the first time I served this to friends and they were amazed at how anchovies could transform a simple pasta dish into something special
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days Reheat gently on low heat adding a splash of water to prevent the sauce from drying out Carbonara is best enjoyed fresh so try to make just enough for your meal
Ingredient Swaps
Pancetta or guanciale can be added for a more traditional take though it changes the flavor profile and added saltiness Consider using gluten free pasta if needed or substitute pecorino with Parmesan in a pinch but pecorino’s tang is worth seeking out
Serving Ideas
Pair this carbonara with a crisp green salad dressed simply with lemon and olive oil to balance the richness Toasted sourdough or garlic bread works well if you want some crunch on the side A light white wine like Pinot Grigio complements the flavors really nicely
This recipe brings a quick culinary delight with umami depth and creamy perfection with every plate served
Frequently Asked Recipe Questions
- → What type of pasta works best?
Spaghetti or any similar long pasta shapes are ideal, but smaller shapes can work well too, allowing the sauce to cling evenly.
- → How do anchovies affect the flavor?
Anchovies add a savory, umami depth and slight saltiness that enriches the sauce without overpowering it.
- → Why add pasta water to the sauce?
Starchy pasta water helps loosen the sauce, making it creamy and smooth while helping it coat the pasta evenly.
- → Can I substitute pecorino cheese?
While pecorino is traditional, aged Parmesan or similar hard cheeses can be used for a milder but still flavorful finish.
- → Is it necessary to add extra salt?
The anchovies and pecorino already provide plenty of seasoning, so additional salt is usually unnecessary.