Spaghetti with Anchovy Carbonara

Spaghetti with Anchovy Carbonara

Anchovies bring a briny flavor to this classic Italian dish. Suggested wine pairing is a Sauvignon Blanc.

Serves 4

Ingredients

  • 12 ounces spaghetti
  • 1/4 cup extra-virgin olive oil
  • 3 large garlic cloves, thinly sliced
  • 1 pound of anchovy fillets, chopped
  • Pinch of crushed red pepper
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon chopped oregano
  • 1/4 cup chopped flat-leaf parsley
  • 2 large egg yolks
  • Salt and freshly ground pepper

Directions

  1. In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
  2. In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from the heat.
  3. In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.