Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce) Recipe

Serious Eats
Serves: 4 Save

Ingredients (9)

  • 8 ounces (225g) fresh, lightly-stale, or fully stale bread, cut into 3/4- to 1-inch pieces (see notes)
  • 1 tablespoon (15ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 ounces (8 tablespoons; 115g) unsalted butter, divided
  • 8 to 12 anchovy fillets (30 to 50g) (see notes)
  • 12 ounces (340g) dried long pasta such as spaghetti, spaghettoni, or bucatini
  • 1 teaspoon (5ml) fresh lemon juice, plus finely grated zest of 1 lemon
  • 1/2 cup (60g) toasted breadcrumbs
  • 1 loosely packed cup (1/2 ounce; 15g) fresh parsley leaves and tender stems, finely chopped

Directions

Learn how to make this recipe at Serious Eats

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