Fine Cuisine for the Starving Artist: Spaghetti with Anchovy Carbonara

I’m not starving. Obviously. I have a food blog and I work at a restaurant so it goes without saying that I am, at least, an extremely well-fed aspiring actress. But like many actors, writers, and musicians I know, we’re on a budget. This does not mean, however, that we’re willing to settle for non-delicious food. In fact, most of my actor friends from college ended up serving or tending bar in some of the finest restaurants in New York City, turning them in to highly discerning unintentional epicureans.  It’s a bit of a predicament; the broke artist with the well-developed palate.  This pasta dish is one of my answers to said predicament. It is incredibly creamy and delicious. Don’t be fooled by how simple it sounds. It’s one of the most delicious pastas you’ll ever taste.  It combines two of my greatest loves, carbonara and anchovies.  And unlike traditional carbonara, which calls for guanciale or bacon, this one requires things you probably already have on hand. I recommend serving it with a mixed green and avocado salad with parsley green goddess dressing. I had it for dinner tonight and I’ve never felt richer.



Spaghetti with Anchovy Carbonara

Serves 6

  • 16 ounces spaghetti
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 small red onion, finely chopped
  • 2 1.5 ounce jars anchovies packed in oil, drained and chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1/4 cup chopped fresh thyme leaves or flat-leaf parsley
  • 3 large egg yolks
  • 1/2 cup finely grated parmesan cheese
  • Kosher salt and freshly ground black pepper

In large pot of boiling salted water, cook spaghetti until soft but still firm to the bite. Reserve 1 cup of cooking liquid and drain pasta.

In large heavy skillet, heat oil and add garlic, onions and anchovies. Cook over medium-low heat until anchovies have melted and onions have softened. Add the crushed red pepper flakes, oregano and thyme. Turn the heat down to low, add the cooked spaghetti and toss to coat.

In a small bowl, whisk together the egg yolks, reserved cooking liquid and parmesan cheese. Pour this mixture over the pasta in the pan and toss over low heat until pasta looks creamy and there is no liquid left in the pan. Season to taste with salt and freshly cracked black pepper.

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Filed under Dinner, Eggs, Heather Platt, Lunch, Main Course, Pasta

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