Fettuccine With Anchovy Butter

This easy Fettuccine with Anchovy Butter is a creamy, savory dish that’s perfect for a quick weeknight meal. Made with fresh pasta and rich anchovy butter, it’s simple yet full of flavor. You can customize it with common ingredients like herbs or extra spices to make it your own.

Ingredients Needed:

• Kosher salt
• 2 to 3 nests (4 to 6 ounces) of store-bought fresh fettuccine
• Anchovy Butter
• Freshly ground black pepper
• 3 tablespoons finely chopped chives
• Extra-virgin olive oil, for garnish
• The toasted Garlic-Lemon Breadcrumbs

Anchovy Butter:

• 1 1/2 sticks (12 tablespoons) unsalted butter, softened to room temperature
• 6 to 8 anchovies packed in oil, patted dry
• Kosher salt and freshly ground black pepper

Toasted Garlic-Lemon Breadcrumbs:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 garlic clove, finely chopped to a paste with the side of a chef’s knife and a pinch of kosher salt
• 1/2 cup panko breadcrumbs
• Kosher salt and freshly ground black pepper
• Finely grated zest of 1 lemon

How To Make Fettuccine With Anchovy Butter Recipe?

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 120g fettuccine and cook for 3-4 minutes, until the pasta rises to the top. Reserve 375ml of pasta water, then drain the pasta.
2. Combine Pasta and Anchovy Butter: Add the drained pasta to a large pan. Add some reserved pasta water and Anchovy Butter. Toss until the butter melts and coats the pasta. Add more water or butter if needed. Season with salt and pepper, then stir in 45g chives.
3. Serve: Transfer the pasta to a bowl or plate. Drizzle with 15ml olive oil and sprinkle with Toasted Garlic-Lemon Breadcrumbs.
4. Prepare the Butter: Combine 170g softened butter and 6-8 anchovies in a food processor. Process until smooth, then season with salt and pepper. Set aside.
5. Cook the Garlic: Heat 15ml olive oil and 15g butter in a pan over medium heat. Add 1 garlic clove, chopped into a paste with a pinch of salt, and cook for 1 minute until golden.
6. Toast the Breadcrumbs: Stir in 40g panko breadcrumbs, season with salt and pepper, and cook for about 5 minutes, stirring until golden brown.
7. Finish the Breadcrumbs: Stir in lemon zest, then cool on a plate. Use immediately or store in an airtight container for up to 2 days. To re-crisp, toast in a 150°C oven for 5 minutes.

Recipe Tips:

• Use Fresh Pasta: Fresh fettuccine works best for this dish because it cooks quickly and has a soft, tender texture that pairs perfectly with the rich Anchovy Butter.
• Reserve Pasta Water: Always save a bit of pasta water before draining. It helps adjust the consistency of the sauce and makes it creamier when tossed with the pasta.
• Adjust Anchovy Amount: If you’re not a big fan of anchovies, use fewer. Start with 6 and taste the sauce—add more if you want a stronger flavor.
• Perfect Chive Garnish: Add the chopped chives to keep them fresh and vibrant. This adds a nice pop of color and a mild onion flavor to balance the richness of the butter.
• Toast Breadcrumbs Carefully: Stir the breadcrumbs often while toasting to prevent them from burning. The golden color should be even for a crunchy, flavorful topping.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover pasta cool to room temperature before storing it in an airtight container. Keep it in the fridge for up to 2 days.
• Reheat: Heat some pasta water or olive oil in a pan over medium heat. Stir occasionally until hot.

Nutrition Facts:

• Calories: 372 kcal
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 60mg
• Sodium: 451mg
• Potassium: 363mg
• Total Carbohydrate: 33g
• Dietary Fiber: 5.5g
• Sugars: 3g
• Protein: 9g

Try More Bobby Flay Recipes

• Grilled Lobster Tails with Lemon-Red Fresno Butter
• Apple Pancake Bars with Brown Butter Crumble Topping and Apple Syrup
• Prime Rib with Red Wine-Thyme Butter Sauce
• Grilled Rib-Eye Steak with Brown Butter and Blue Cheese