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spaghetti with butter, anchovies and lemon

Spaghetti with Butter, Anchovies and Lemon

Silvana Nava
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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course pasta
Cuisine Italian
Servings 4
Calories 539 kcal

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.

Nutrition

Serving: 100gCalories: 539kcalCarbohydrates: 62gProtein: 13gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 72mgSodium: 17mgPotassium: 254mgFiber: 3gSugar: 3gVitamin A: 791IUVitamin C: 14mgCalcium: 43mgIron: 1mg
Keyword Spaghetti with butter and anchovies
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