This delicious Anchovy Carbonara recipe is a seafood, store cupboard twist on the creamy Italian classic, made traditionally with eggs, pecorino and a splash of pasta cooking water.
- 200g pasta shapes or spaghetti
- sea salt
- 1 egg
- 2 egg yolks
- 50g grated pecorino (see note), plus extra for serving
- freshly cracked black pepper
- 6 anchovies packed in oil, plus 1/2 tsp of oil from the jar
- Cook the pasta as per the packets instructions in a pan of salted water. I usually start checking around the 12-14 minute mark if I’ve not used the brand and shape before.
- Meanwhile, in a large bowl whisk together then eggs, pecorino, a generous amount of black pepper and the 1/2 tsp of oil from the anchovy jar. Don’t be tempted to add any salt: with the seasoned pasta, anchovies and cheese the carbonara will be salted enough already! Chop the anchovies and stir them into the mixture.
- Drain the pasta – reserving a little cooking water – and tip it into the bowl with the eggs and cheese. Using a large metal spoon, stir until the sauce has thickened and is clinging to the pasta. If it needs thinning a little, add a little cooking water.
- Serve immediately in warm bowls topped with more cheese and a little more black pepper.
Don’t use pre-grated cheese as usually things are added to stop it clumping that will mess with your carbonara!