RomanItalian
Pasta with Butter, Anchovies, and Lemon
by Cucina con Ruben · 548K subscribers on YouTube
A rich and creamy pasta dish combining the savoriness of anchovies and bottarga with the freshness of lemon and lime.
- Difficulty
- easy
Ingredients
6 items- ButterSeveral knobs of butter
- 2 pcsAnchoviesAnchovy fillets
- Lemon ZestLemon zest
- Lime ZestLime zest
- SpaghettoniThick spaghetti pasta
- Powdered Mullet BottargaPowdered mullet bottarga
Method
- Melt the butter slowly in a pan with the anchovies and some lemon zest.
- Add a splash of unsalted pasta cooking water to the butter mixture.
- Cook the spaghettone in boiling water with very little salt.
- Transfer the pasta to the pan and finish cooking it 'risottata' style until a creamy sauce forms.
- Add more lemon zest and some lime zest for extra fragrance.
- Finish the dish with a generous dusting of powdered mullet bottarga.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
