A controversial twist on spaghetti carbonara may raise eyebrows among traditionalists, but the budget-friendly ingredient delivers an incredibly rich flavour without breaking the bank. The unusual recipe, shared by The Kitchn, swaps traditional cured pork for a much cheaper ingredient that brings a rich, salty hit of umami to the pasta and costs a fraction of guanciale, the cured pork jowl traditionally used in carbonara.
Anchovies replace pork in budget-friendly carbonara
Those who have tried it said the pasta was so delicious they found themselves going back for more. The unusual version, shared by The Kitchn, uses a full tin of anchovies instead, which costs as little as 90p in some supermarkets.
Deputy food editor Kristina Razon explained: "But what makes this recipe so special is that it uses an entire tin of anchovies to add a divine umami-rich, salty flavour that permeates the whole dish."
How the anchovy carbonara is made
She added: "Finishing this eggy, cheesy, savoury pasta with a shower of crunchy lemon-herbed breadcrumbs cuts through the richness, adding a much-needed brightness to the dish. It was so good that my husband and I went back for seconds and then thirds that night."
Instead of frying pork, the recipe starts by heating the anchovies and their oil in a pan with one teaspoon of red pepper flakes, then cooking them over a low heat for about two minutes, stirring frequently. As the anchovies soften, press them with the side of a wooden spoon to break up the fillets. Keep stirring until they dissolve into a loose paste, then add four garlic cloves and two tablespoons of olive oil.
Home cooks share mixed reactions
The rest of the method closely follows a classic carbonara. Add the pasta and some pasta water, then take the pan off the heat before stirring through the egg and cheese mixture.
Several home cooks raved about the recipe. One gushed: "I’m sorry, I don’t know why there so many negative reviews. Who cares what’s it’s called. I thought it was delicious. My super picky daughter gobbled it up. I might just add pancetta next time, but the anchovies added so much depth! Thank you for a great recipe!"
Another person suggested experimenting with another type of fish, writing: "I bet sardines would be lovely also! I just may try it."
Despite the positive reviews, not everyone was convinced by the anchovy-based version. One traditional chef scorned: "This is totally wrong. You can not do this. I worked as a chef in Italy. If an Italian saw this recipe, they would be very angry. Don't try and change what is not broken."
