After a tin or jar of anchovies is used up for a pizza or in a Caesar salad dressing, what do you do with the anchovy oil? It’s umami and funky, so definitely don’t let it go down the drain. If you’ve never tried anchovies, you definitely should. Anchovies are hidden in a lot of foods you probably already eat, so really it’s not anything new. Anchovies and the anchovy oil make a flavorful sauce and some crispy prosciutto add extra texture. A sprinkle of red pepper flakes on top would make this even better.
Ingredients
Anchovies – You have to! No debate.
Pasta – I like a long noodle, in this case it was fettucine, but please use any noodle you see best fit.
Prosciutto – Prosciutto adds some extra salt and texture to the dish. You could also use some crumbled bacon or pancetta.
Anchovy Oil Pasta with Crispy Prosciutto
Ingredients
- 1/2 lb pasta fettucine
- 4 slices prosciutto
- 2 anchovy filets
- 1 tbsp anchovy oil
- 2 tbsp olive oil
- 1/2 cup pecorino romano grated
- 1/4 cup toasted pine nuts
- fresh basil garnish
Instructions
- In a cold pan, add prosciutto and turn to medium heat to slowly cook and crisp.
- While prosciutto is crisping, start boiling water.
- Continuously flip prosciutto as necessary.
- Cook pasta in salted, boiling water a few minutes less than package instructions to al dente.
- When prosciutto is crispy, set aside onto a paper towel lined plate.
- Lower heat on prosciutto pan and add anchovies, anchovy oil, and olive oil. The heat will basically dissolve the anchovies into the oil.
- Ensure heat on the anchovy pan has lowered to prevent any oil splashing and add pasta to the pan.
- Add additional 1/2 cup of pasta water to the pan.
- Mix in pecorino romano and increase heat to medium. Continue mixing until cheese is fully incorporated into pasta.
- Serve pasta with fresh basil, toasted pine nuts, and bits of crispy prosciutto on top!
Make your own pasta? Try Fresh Egg Pasta with Basil Pesto