Spaghettino with Butter, Anchovies and Lemon by @federicofusca

N/A

4 servings

🍝

400 g

Spaghetti

🍋

1

Lemon

🧈

250 g

Butter

🐟

60 g

Italian Anchovies

🧂

2.5 g

Salt

🌶️

0.5 g

Pepper

Preparation Steps

  1. Step 1/10

    Bring a large pot of generously salted water to a rolling boil.

    salt
    🍲large pot

  2. Step 2/10

    Finely grate the zest from 1 lemon, then cut the lemon in half.

    lemon
    🧀microplane grater
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Add 400 g spaghetti to the boiling water and cook until very al dente, about 2 minutes less than the package instructions.

    spaghetti
    🍲large pot
    🥢tongs

  4. Step 4/10

    Melt 250 g butter in a large skillet over low heat without browning it.

    butter
    🍳large skillet
    🥄wooden spoon

  5. Step 5/10

    Add 60 g Italian anchovies to the melted butter and stir until they dissolve into the sauce.

    🐟Italian anchovies
    butter
    🍳large skillet
    🥄wooden spoon

  6. Step 6/10

    Reserve 240 ml pasta cooking water, then drain the al dente spaghetti.

    pasta cooking water
    spaghetti
    🥄ladle
    🥣colander
    🍲large pot

  7. Step 7/10

    Transfer the drained spaghetti to the skillet and toss it with the anchovy butter.

    spaghetti
    butter
    🐟Italian anchovies
    🍳large skillet
    🥢tongs

  8. Step 8/10

    Add the reserved pasta cooking water a little at a time, tossing until the sauce becomes creamy and coats the spaghetti.

    pasta cooking water
    spaghetti
    🍳large skillet
    🥢tongs
    🥄ladle

  9. Step 9/10

    Turn off the heat and toss in the lemon zest with juice from half the lemon.

    lemon
    spaghetti
    🍳large skillet
    🥢tongs

  10. Step 10/10

    Season with black pepper and salt only if needed, then serve immediately.

    black pepper
    salt
    spaghetti
    🍳large skillet
    🥢tongs

Composition

Ingredients

Types

Grains, Fruits, Dairy, Fish, Seasonings

Ingredients

Spaghetti, Lemon, Butter, Italian anchovies, Salt, Pepper

Allergens

Gluten, Milk, Fish

Dietetics

Dietary regimen

Pescatarian

Calories

690 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 76g, Fat: 35g, Saturated fat: 21g, Fiber: 3.5g

Nutritional Information

Minerals

Sodium: 1040mg, Calcium: 85mg, Iron: 2.8mg, Potassium: 280mg

Vitamins

Vitamin C: 12mg, Vitamin A: 390µg, Vitamin B12: 1.1µg, Vitamin D: 2.2µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, large pot, large skillet, colander, tongs, microplane grater, wooden spoon, ladle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Glossy

Flavors

Buttery, Salty, Umami, Citrusy, Savory, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 2 days (Store in an airtight container,Cool before refrigerating,Reheat gently with a splash of water), freezer : 1 month (Freezing is not recommended because the butter emulsion and pasta texture may deteriorate,Use an airtight freezer-safe container)