Looking for a quick, restaurant-quality meal? This 10-Minute Lemon & Anchovy Pasta is the ultimate “pantry pasta” that tastes incredibly gourmet. The saltiness of the anchovies melts into a delicious sauce, balanced by the freshness of lemon zest and the sharp kick of Pecorino cheese.
In this video, I’ll show you the Italian secret to making this dish extra creamy without using any heavy cream. It’s the perfect easy dinner for busy weeknights!
In this recipe:
How to melt anchovies into a savory base.
The perfect pasta-to-lemon ratio.
Why Pecorino is the game-changer for this dish.
Ingredients:
Spaghetti
Anchovies in olive oil
Fresh Lemon (zest and juice)
Pecorino Romano cheese
Garlic and Chili flakes
Extra Virgin Olive Oil
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Full recipe with ingredients below! 👇
320g / 11oz Spaghetti
6-8 Anchovy fillets (or 2 tsp of Anchovy Paste)
1 Organic Lemon (zest and juice)
50g / 1.7oz Pecorino Romano (grated)
1 Clove of Garlic + Chili flakes
Extra Virgin Olive Oil & Fresh Parsley
Cooking Tip: If using anchovy paste, stir it into the oil and garlic over low heat until it dissolves completely for a smooth, savory base! 🍋🍝
Which do you prefer: whole fillets or anchovy paste? Let me know below!
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