Creamy Lemon & Anchovy Spaghetti with Herbed Crunch: A bold twist on Italian simplicity

Spaghetti Grossi

A creamy recipe with a sharp acidity and sweetness from the butter, and a savory depth from the anchovies.

Spaghetti is one of my favorite pasta shapes. There are so many varieties – different thicknesses, textures, and countless ways to prepare them. Whether it's with seafood, meat, vegetables, or the simple classic of garlic, oil, and chili flakes, spaghetti always delivers. For this particular recipe, I prefer thick spaghetti , they hold up better during cooking and are ideal for tossing in a pan to create that perfect creamy emulsion.

The secret to a great pasta dish always lies in the cooking and in choosing the right shape to match the sauce. For example, pesto traditionally pairs well with trofie or fusilli, while carbonara works beautifully with bucatini, which captures the sauce in its hollow center.

This recipe isn’t traditionally Tuscan, it’s more of a family creation. We love spaghetti and have tried it with all kinds of sauces. What’s crucial here is the quality of the ingredients. Since this dish uses just a few elements, make sure each one shines.

For pasta, look for high-quality durum wheat brands. Even outside of Italy, you can find excellent options like La Molisana, Rummo, Garofalo, and Alce Nero, all known for using Italian-grown wheat.

As for the lemon, choose organic, unwaxed lemons with edible peel. In Italy, we’re lucky to have Sicily and Campania, regions renowned for their incredible citrus fruits.

Foto di Ernest Porzi su Unsplash

Ingredients (Serves 4–5):

• 1 pound thick spaghetti

• 5 anchovy fillets in olive oil

• 10 tablespoons (150 g) unsalted butter

• 1 organic lemon – zest and 5 tablespoons of juice

• 2 tablespoons pasta cooking water

For the crunchy topping:

• ½ cup breadcrumbs

• 2–3 tablespoons olive oil

• 1–2 tablespoons finely chopped fresh parsley

Foto di Klaus Nielsen

Instructions:

1. Start with the crunchy topping (optional, but highly recommended):

• In a small skillet, heat the olive oil over medium heat.

• Add the breadcrumbs and parsley. Stir constantly until the breadcrumbs are golden brown and crisp.

• Remove from heat and set aside – they’ll add a delicious contrast to the creamy pasta later.

2. Cook the pasta:

• Bring a large pot of salted water to a boil.

• Add the spaghetti and cook for about 10 minutes, if the package recommends 14. You want the pasta slightly undercooked – it will finish cooking in the sauce.

3. Prepare the sauce:

• While the pasta cooks, melt the butter in a wide skillet over low heat.

• Add the anchovy fillets and a small spoonful of their oil.

• Stir gently until the anchovies completely dissolve into the butter. This will create a deep, savory base.
  Important: Once they’re fully melted, turn off the heat to avoid overcooking the butter or the anchovies.

4. Finish the pasta:

• When the pasta is ready, reserve about 1 cup of the starchy cooking water, then drain the pasta.

• Transfer the pasta to the skillet with the butter and anchovies.

• Turn the heat back to low and vigorously toss or stir the pasta, adding 2 tablespoons of pasta water to help create a creamy emulsion.

• Add 5 tablespoons of lemon juice and plenty of lemon zest (use the whole lemon if you like it bright).

• Toss again until the pasta is well coated, glossy, and creamy. Add more pasta water if needed.

5. Plate and finish:

• Serve the pasta immediately, topped generously with the crispy breadcrumb mixture.

• For extra flair, add a sprinkle of chili flakes or a few fresh parsley leaves.

Thank you so much for reading this post! I can't wait to continue my journey and explore new places with you, always carrying a piece of Tuscany with meand with you.

📣 Save the date!
On June 13th, we’re going live with the amazing Jenn Sharp for a fun and flavorful cooking session – and the theme is all about the Tuscan aperitivo! 🍷🍅

We’ll be cooking together, sharing laughs, and raising a glass of good wine – just the way we like it.
And guess what? There are more exciting updates coming in the next few weeks… so stay tuned!

Join us for a great time, good food, and even better company , we can’t wait to see you there!

Sharing KITCHENS LIVE with Christine, My Tuscany Roots will start on Jun 13 at 7:00 PM