ItalianNeapolitan
Spaghetti with Butter and Anchovies
by Manu Food · 60K subscribers on YouTube
A creamy and flavorful pasta dish made with butter, anchovies, and a crunchy topping of Neapolitan tarallo or nuts. The pasta is cooked al dente and finished in the pan with the emulsified sauce, creating a rich and velvety texture.
- Difficulty
- easy
Ingredients
6 items- ButterUnsalted butter recommended
- Filetti di Alici Sott'OlioAnchovy fillets preserved in oil
- SpaghettiHigh-quality pasta recommended for starch release
- Pasta Cooking WaterReserved starchy pasta water for creaming
- SaltFor the pasta water only
- Tarallo Napoletano(optional) — Alternatively, use almonds, walnuts, or other nuts for crunch
Method
- Add butter to a pan and melt over very low heat.
- When the butter is almost completely melted, add anchovy fillets in oil.
- Gently mash the anchovies with a whisk, fork, or similar utensil until they break apart.
- Add a little pasta cooking water and continue mashing the mixture.
- Meanwhile, cook the spaghetti in salted boiling water until al dente.
- Drain the pasta (reserve cooking water) and transfer it to the pan with the anchovy-butter sauce.
- Continuously toss and stir the pasta, adding pasta water little by little to create a creamy emulsion.
- Crumble a Neapolitan tarallo (or substitute with almonds or nuts for crunch) and set aside.
- Once the pasta is creamy and well coated, season with salt (only in the pasta water, not in the pan).
- Serve the pasta and top with the crumbled tarallo or nuts.
