Anchovy Carbonara Pasta (Printable Version)
Creamy pecorino and anchovy sauce coats tender pasta, finished with black pepper and extra cheese.
# Ingredients Required:
→ Pasta
01 -
200 g pasta shapes or spaghetti
02 -
Sea salt
→ Sauce
03 -
1 whole egg
04 -
2 egg yolks
05 -
50 g grated pecorino cheese, plus extra for serving
06 -
Freshly cracked black pepper
07 -
6 anchovies packed in oil, plus 1/2 teaspoon oil from the jar
# Guide to Cooking:
01 -
Boil pasta in salted water according to the package instructions, beginning to test doneness between 12 and 14 minutes if unfamiliar with the brand or shape.
02 -
In a large bowl, whisk together whole egg, egg yolks, grated pecorino, a generous amount of freshly cracked black pepper, and 1/2 teaspoon anchovy oil from the jar. Do not add additional salt as the combined ingredients provide sufficient seasoning. Chop the anchovies finely and fold them into the mixture.
03 -
Drain pasta, reserving some cooking water. Transfer pasta to the bowl with the egg and cheese mixture. Stir thoroughly with a large metal spoon until the sauce thickens and adheres to the pasta. Add reserved pasta water gradually if necessary to achieve a smooth consistency.
04 -
Immediately portion into warm bowls and garnish with additional pecorino and freshly cracked black pepper to taste.
# Extra Suggestions:
01 -
Avoid adding extra salt as the anchovies, pecorino, and salted pasta water provide ample seasoning.