Spaghetti with butter, anchovies and lemon is a quick and flavorful Italian pasta recipe made with just a few simple ingredients. The richness of butter melts into the savory depth of anchovy fillets, creating a sauce that coats the spaghetti beautifully.
A touch of freshly grated lemon zest brightens the dish and balances the richness, while a sprinkle of toasted breadcrumbs adds a delicate crunch.
Like many traditional Italian recipes, the quality of the ingredients makes all the difference. With good butter and good anchovies, this pasta comes together in minutes and delivers bold, authentic flavor.
Butter has long been used in northern Italian cooking, especially in mountainous areas where olive oil was less common. Anchovies, on the other hand, are a staple of Mediterranean cuisine, prized for centuries as a natural way to add depth and saltiness to simple dishes.
The result is a simple Italian pasta that feels both rustic and elegant, perfect for a quick lunch or a relaxed dinner with friends.
Ingredients
Prep Time: 5 Min | Cook Time: 15 Min | Servings: 4
- 320 g (12 oz) spaghetti
- 125 g (about 1 stick) unsalted butter
- 8-10 anchovy fillets in oil
- 1 organic lemon
- 1-2 tablespoons extra virgin olive oil
- Breadcrumbs, to taste
Instructions
Step 1) - First, bring a large pot of salted water to a boil to cook the spaghetti.
Then, prepare the crispy breadcrumbs. Pour the EVO oil into a nonstick skillet, then add the breadcrumbs. Cook over medium-high heat for 2 to 3 minutes, stirring constantly with a wooden spoon so they don’t burn. When they are golden brown and crisp, turn off the heat and set them aside.
Step 2) - In a large nonstick pan, big enough to hold the pasta later, melt the butter over low heat.
Next, add the anchovy fillets to the melted butter. Let them gently dissolve over low heat, stirring if needed, so they melt completely and blend into the butter, creating a smooth, flavorful sauce.
Add the spaghetti to the boiling water, stir well, and let it cook.
Step 3) - Add a ladleful of the pasta cooking water to the butter and anchovy mixture.
When the spaghetti is halfway cooked, drain it directly into the pan with the sauce. Continue cooking the pasta in the pan, stirring frequently, until it's perfectly al dente and coated in a creamy sauce. If necessary, add a little more cooking water to adjust the consistency.
Note: the starch released by the pasta will help the butter emulsify with the cooking water, forming a silky cream that clings beautifully to the spaghetti and makes the dish especially flavorful.
Step 4) - Once the pasta is cooked and creamy, turn off the heat. Add the crispy breadcrumbs and a generous amount of freshly grated lemon zest to give the dish brightness and fragrance. Toss everything together thoroughly.
Serve the spaghetti with butter, anchovies and lemon immediately, dividing it among individual plates. Finish with a little extra lemon zest and a sprinkle of breadcrumbs on top, and serve hot.
Storage
Spaghetti with butter, anchovies, and lemon is at its best when served immediately, while the sauce is creamy and perfectly emulsified.
If you have leftovers, let the pasta cool completely, then store it in an airtight container in the refrigerator for up to 1 day. To reheat, warm it gently in a skillet over low heat with a splash of water or a small knob of butter. Stir continuously to help the sauce become smooth and creamy again.
Freezing is not recommended. The butter-based sauce may split after thawing, and the anchovies can lose their delicate flavor and texture, resulting in a greasy or grainy consistency.
Make in Advance
If you would like to prepare part of the recipe in advance, you can melt the butter with the anchovies ahead of time and store the mixture in the refrigerator for 1 to 2 days. When ready to use, gently reheat it over low heat until smooth, then proceed with cooking the pasta for the best texture and flavor.
Tips
Anchovies are naturally very salty and intensely flavorful, so it’s best to use unsalted butter for this recipe. This allows you to control the overall seasoning and prevents the dish from becoming too salty. For the same reason, avoid adding too much salt to the pasta water. Lightly salted water will be enough, since the anchovies will already bring plenty of savoriness to the sauce.
When using lemon zest, always choose organic, untreated lemons. Because you are using the peel directly, it’s important that it hasn’t been treated with chemicals or wax. Before grating, wash and dry the lemon carefully.
Be sure to grate only the thin yellow outer layer of the peel. The white part underneath, known as the pith, has a bitter taste and can affect the balance of the sauce. A fine grater or microplane works best to obtain a delicate zest that blends smoothly into the pasta, adding fragrance and freshness without overpowering the dish.
Variations
Because this is such a simple and versatile recipe, spaghetti with butter, anchovies, and lemon can easily be adapted to suit different tastes and preferences. With just a few small additions, you can give the dish a completely new personality while keeping its essential character.
Spicy version: If you enjoy bold, vibrant flavors, add a pinch of red chili flakes to the pan while the anchovies are melting into the butter. Let them gently infuse the sauce as it warms. The heat of the chili pairs beautifully with the richness of the butter and the saltiness of the anchovies, adding depth and a pleasant kick without overpowering the dish.
Add fresh herbs: For an extra layer of Mediterranean aroma, sprinkle some finely chopped fresh parsley over the pasta just before serving. Parsley adds freshness and color. You can also try a small amount of fresh thyme for a more aromatic and slightly earthy note. Use herbs sparingly so they enhance the flavors rather than cover them.
More seafood flavor: If you would like to turn this simple pasta into a more substantial seafood dish, you can add a handful of shrimp quickly sautéed in a separate pan with a drizzle of olive oil. Alternatively, flaked tuna packed in olive oil works very well and blends smoothly with the butter and anchovy sauce. These additions make the dish heartier while maintaining its Mediterranean spirit.
As always with simple Italian recipes, the key is balance. Any variation should complement the butter and anchovies, not compete with them.
More Italian Recipes to Try
- Lemon Spaghetti
- Pasta con le Sarde
- Spaghetti with anchovies and breadcrumbs
- Pasta with Tuna and Tomato Sauce
Recipe Card
Spaghetti with Butter, Anchovies and Lemon
Ingredients
- 320 g spaghetti - 12 oz
- 125 g unsalted butter - about 1 stick
- 8-10 anchovy fillets in oil
- 1 organic lemon
- 1-2 tablespoons extra virgin olive oil
- breadcrumbs - to taste
Instructions
- Bring a large pot of salted water to a boil to cook the spaghetti.
- Prepare the crispy breadcrumbs. Pour the EVO oil into a nonstick skillet, then add the breadcrumbs. Cook over medium-high heat for 2 to 3 minutes, stirring constantly with a wooden spoon so they don’t burn. When they are golden brown and crisp, turn off the heat and set them aside.
- In a large nonstick pan, big enough to hold the pasta later, melt the butter over low heat.
- Next, add the anchovy fillets to the melted butter. Let them gently dissolve over low heat, stirring if needed, so they melt completely and blend into the butter, creating a smooth, flavorful sauce.
- Add the spaghetti to the boiling water, stir well, and let it cook.
- Add a ladleful of the pasta cooking water to the butter and anchovy mixture.
- When the spaghetti is halfway cooked, drain it directly into the pan with the sauce. Continue cooking the pasta in the pan, stirring frequently, until it's perfectly al dente and coated in a creamy sauce. If necessary, add a little more cooking water to adjust the consistency.Note: the starch released by the pasta will help the butter emulsify with the cooking water, forming a silky cream that clings beautifully to the spaghetti and makes the dish especially flavorful.
- Once the pasta is cooked and creamy, turn off the heat. Add the crispy breadcrumbs and a generous amount of freshly grated lemon zest to give the dish brightness and fragrance. Toss everything together thoroughly.
- Serve the spaghetti with butter, anchovies and lemon immediately, dividing it among individual plates. Finish with a little extra lemon zest and a sprinkle of breadcrumbs on top, and serve hot.
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