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Plate of Butter pasta with anchovies coated in creamy butter sauce, garnished with fresh parsley and grated pecorino
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Anchovy Butter Pasta

This Anchovy Butter Pasta (Burro con Alici) recipe is an intensely flavorful, foolproof dish. A classic cucina povera recipe, where pungent anchovies melt into nutty butter, to create a buttery coating that perfectly clings to each strand of spaghetti. Finished with a bright squeeze of lemon, salty Pecorino, and parsley, this is an unbelievably fresh and balanced meal, perfect for a quick weeknight dinner.
Prep Time 5 minutes
Cook Time 10 minutes
Servings 3

Equipment

  • Cutting board
  • knife
  • large pot
  • Tongs
  • Medium pan
  • wooden spoon
  • Mug
  • Zester
  • Colander

Ingredients

  • 300 g / 10.5oz spaghetti
  • 7 anchovies in oil
  • 100 g / 3.5oz butter
  • Pecorino Romano optional
  • 1 lemon optional
  • A fresh bunch of parsley chopped (optional)

Instructions

  • Bring a large pot of water to the boil and add 1 tablespoon of salt. Cook the spaghetti according to the package instructions, stirring occasionally so it doesn’t stick.
  • While the pasta cooks, place a medium pan over low heat and add the butter. Once it melts, increase to medium heat and add the anchovies. Stir gently, breaking them down with a wooden spoon until they dissolve into the butter. Bring the heat back down to low.
  • If using lemon, add the zest directly into the pan along with a pinch of parsley. Stir quickly to release the aromas.
  • When the pasta is ready, reserve a mug of pasta water, then using the colander, transfer the pasta straight into the pan with the sauce.
  • Toss well with tongs to coat every strand. Add a splash of the reserved pasta water to emulsify and make the sauce creamy, continuing to toss until the pasta is glossy and well coated.
  • Turn off the heat, add Pecorino Romano and finish with more parsley. Toss once more, then serve immediately.

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