Anchovy

Mary's Bagna Cauda Pasta

January 29, 2019
9 Ratings
Photo by Ty Mecham
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 2
Ingredients
  • 50 grams salted butter (it's a simple sauce, so opt for the good stuff if you can)
  • 3 tablespoons extra-virgin olive oil
  • 3 to 5 garlic cloves, smashed and chopped
  • 5 anchovy fillets (I like Ortiz anchovies from Cantabria, packed in olive oil)
  • 1/2 lemon, juiced (or more, depending on your taste), plus zest for garnish
  • 300 grams spaghetti
  • Freshly ground black pepper, to taste
  • Freshly grated Parmesan cheese, to taste
In This Recipe
Directions
  1. Set large pot of generously salted water over high heat.
  2. While waiting for water to boil, add butter and olive oil to a large pan over medium-low heat. When butter is melted, add garlic. You may want to turn the heat down—nothing ruins flavor like burnt, bitter garlic!
  3. Once garlic is golden, add anchovy fillets and smash using a flat wooden spatula. Stir occasionally until mixture is more or less uniform. Think of this as a rustic sauce—no need to be perfectly smooth. Add the lemon juice and stir.
  4. Lower heat, and while sauce continues to cook, add pasta to water, and cook until not quite yet al dente.
  5. Here's a trick I learned from working at a culinary school: To fully coat every single noodle with sauce, finish pasta in the sauce pan, mixing continually to soak up all that saucy flavor. And because your sauce will get creamy with a little bit of that starchy pasta water, I ditch a colander altogether and use tongs (plus maybe a wooden spatula for support). Scoop pasta directly from the water into the sauce pan. Alternatively, you can strain pasta and reserve a half cup of pasta water, then add that to your sauce. But I'm all about less mess.
  6. When the pasta is well coated and cooked to your liking, garnish with fresh ground pepper, a touch of lemon zest, and grated Parmesan.

See what other Food52ers are saying.

  • Ashwini
    Ashwini
  • jacqueline prajza
    jacqueline prajza
  • Caitlin Raux Gunther
    Caitlin Raux Gunther
  • Eric Kim
    Eric Kim
Caitlin is a Mallorca-based writer. She wrote about food and wine while living in Madrid after college, and had a brief career as a lawyer before moving back to Spain to work in restaurants and attend culinary courses at the Basque Culinary Center in San Sebastian. She has worked or staged at Mina, Nerua and Septime. Caitlin is currently working on her first memoir about working in Michelin-starred restaurants in Bilbao.

15 Reviews

panania April 13, 2021
I've tried a lot of recipes on this site. This is the first that I absolutely love! It was fantastic. Truly. I'm thinking of trying it with some bread crumbs next time, but as is, it is just great. Thank you.
 
Ashwini January 6, 2020
Made it a few times and it’s been a hit with my family. No leftovers, going to have to double it next time!
 
Amy March 19, 2019
I used the whole 2 ounce can of anchovies, including their oil, instead of just selecting the 5 fillets listed in the recipe. We were amazed at the depth of flavor of this easy pasta recipe with rich and (and in a good way) complicated flavor. Sometimes, the simplest recipes are the best.
 
Jim January 30, 2019
Just ok. Not the dish I so enjoyed in Sicily.
 
jacqueline P. January 29, 2019
Cannot wait to make this. I too have a sister that I love completely and who lives far away. Thank you for touching my heart.
 
Author Comment
Caitlin R. January 30, 2019
Thanks Jacqueline! Hope you love the recipe, too (and share with sisty :-))
 
Laurie A. January 29, 2019
Sweet article but it’s “Joe and me” not “Joe and I”... the pasta sauce is delicious!
 
Author Comment
Caitlin R. January 30, 2019
Yoops! Thanks Laurie :-)
 
Mel January 29, 2019
Somewhat frustrating that after reading that very long article, which heavily focused on the anchovies, and then having to click through to get to the actual recipe, the anchovies are omitted from the recipe instructions.
 
Eric K. January 29, 2019
Hi Mel, they're in step #3.
 
gandalf January 29, 2019
What happened to the anchovies in the recipe?
 
Paddy January 29, 2019
In the article attached to this recipe the author says she smashes them to a creamy pulp in the butter/olive oil mixture, tiny bones and all of course.
 
Kris January 29, 2019
And, the anchovies...?
 
Kris January 29, 2019
Oh. I just skimmed the article but read the recipe
Four times looking for them
 
Eric K. January 29, 2019
Hi there, so sorry for the confusion. The missing steps have been added!