Spaghetti with Anchovy Carbonara 2018-10-04T22:31:54+00:00

Project Description

Spaghetti with Anchovy Carbonara

Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving.

INGREDIENTS

12 ounces spaghetti
1/4 cup extra-virgin olive oil
3 large garlic cloves, thinly sliced
One 2-ounce can flat anchovies, drained and chopped
Pinch of Aleppo pepper or 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

Step 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.

Step 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.

Step 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.

Credits: Chris Consentino – Food Network

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Spaghetti with Anchovy Carbonara

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