Spaghettino Burro, Acciughe e Limone by @federicofusca

N/A
Medium

4 servings

🍝

400 g

Spaghetti

🍋

1

Lemon

🧈

250 g

Butter

🐟

60 g

Anchovies

🐟

25 g

Bottarga Di Muggine

🧂

1.5 g

Salt

🌶️

0.5 g

Pepper

Preparation Steps

  1. Step 1/11

    Finely zest the lemon, then squeeze it to collect the juice.

    lemon
    🍋zester
    🧀fine grater

  2. Step 2/11

    Bring a large pot of water to a boil, then season it lightly with salt.

    salt
    🍲large pot

  3. Step 3/11

    Cook the spaghetti in the boiling water until very al dente, about 2 minutes less than the package directions.

    spaghetti
    🍲large pot
    🥢tongs

  4. Step 4/11

    Reserve about 240 ml (1 cup) of pasta cooking water, then drain the spaghetti.

    spaghetti
    🥄ladle
    🫗colander

  5. Step 5/11

    Melt the butter gently in a large frying pan over low heat, then add the anchovies.

    butter
    anchovies
    🍳frying pan
    🥄wooden spoon

  6. Step 6/11

    Stir the anchovies into the melted butter until they dissolve into a smooth sauce, without browning the butter.

    anchovies
    butter
    🍳frying pan
    🥄wooden spoon

  7. Step 7/11

    Add the drained spaghetti to the anchovy butter, then toss it over low heat.

    spaghetti
    butter
    anchovies
    🍳frying pan
    🥢tongs

  8. Step 8/11

    Add reserved pasta water a little at a time, then toss until the sauce becomes glossy and creamy.

    spaghetti
    butter
    anchovies
    🍳frying pan
    🥄ladle
    🥢tongs

  9. Step 9/11

    Remove the pan from the heat, then toss the pasta with lemon juice and lemon zest.

    lemon
    spaghetti
    🍳frying pan
    🥢tongs

  10. Step 10/11

    Divide the pasta among 4 plates, then grate mullet bottarga over each serving.

    mullet bottarga
    spaghetti
    🧀fine grater

  11. Step 11/11

    Finish with black pepper and taste before adding a small amount of salt if needed.

    black pepper
    salt
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Fruits, Dairy, Fish, Seasonings

Ingredients

Spaghetti, Lemon, Butter, Anchovies, Bottarga di muggine, Salt, Pepper

Allergens

Gluten, Milk, Fish

Dietetics

Dietary regimen

Pescatarian

Calories

711 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 78g, Fat: 35g, Saturated Fat: 21g, Fiber: 3.5g, Sugars: 1.8g

Nutritional Information

Minerals

Sodium: 980mg, Calcium: 62mg, Iron: 3.2mg, Potassium: 270mg

Vitamins

Vitamin A: 290µg, Vitamin C: 11mg, Vitamin D: 2.1µg, Vitamin B12: 1.7µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

large pot, frying pan, colander, fine grater, zester, wooden spoon, tongs, 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, Tuscan

Geographic

Italy, Maremma

Various

Aspect

Texture

Creamy, Silky, Tender, Rich

Flavors

Buttery, Salty, Umami, Citrusy, Savory, Briny, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the dish contains fish and dairy), fridge : 2 days (Store in an airtight container,Cool before refrigerating,Reheat gently with a splash of water), freezer : 30 days (Freeze in an airtight freezer-safe container,Texture may become less creamy after thawing)