Anchovy Carbonara
A simple (and simply delicious) combo of anchovies and egg that is savory and comforting. Goes great with a glass of dry white wine.
Servings Prep Time
2People 10Minutes
Cook Time
20Minutes
Servings Prep Time
2People 10Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. Bring water in a large pot to boil and add your dry pasta. The rest of this dish takes only about 10-15 minutes, so timing this step is crucial to ensure you don’t over work your sauce or overcook your pasta.
  2. On medium-low heat add your anchovy fillets and the oil in their jar to the skillet. If the oil in the jar is not enough to generously coat the bottom of the pan, add some additional olive oil.
  3. After a few minutes the anchovies should be starting to break apart on their own; speed their disintegration along with some gentle stirring with a wood spoon. Toss in your chopped clove of garlic and coarsely chopped parsley.
  4. After about 5 more minutes (or until the garlic is starting to brown), add the wine and chicken stock and increase the temp to medium-high. Let the sauce simmer for about 5 minutes while the alcohol cooks off and the liquid reduces.
  5. When the sauce has the consistency of quality salsa verde, reduce the heat down to low. Crack your egg and separate the yolk from the white. Now get ready to stir. With one hand ready with a spoon or even a whisk, pour in the yolk. Mix vigorously. You want the yolk to marry with the rest of the sauce before cooking. For extra richness feel free to use more than 1 yolk.
  6. Drain your pasta and add to the skillet. Work the pasta around to try to give it an even coat of sauce, which should be thick. Also mix in your black pepper and chili flake. Top with shredded oregano and enjoy!