Spaghetti with Anchovy Carbonara
When I got home from work the other night, I found Nick on the couch leafing through the new issue of Food & Wine that had arrived that day. I promptly joined him, reading over his shoulder, and we found this recipe. In a stroke of luck, we had all the ingredients in our pantry and decided to whip this up for dinner that very evening. It came together quite quickly and it was delicious. Every time I have them, I'm always amazed that so many people dislike anchovies on reputation alone. And by the way, where did that nasty reputation come from anyway? It's simply unfair treatment for a tasty and nutritious food. Anchovies melt down to salty, buttery deliciousness in a matter of minutes and add incredible flavor to salad dressings (Caesar salad is one of my faves) and, it turns out, pasta sauces. And, bonus, they are packed full of vitamin D and Omega-3 fatty acids. They are an amazing tool to keep in your kitchen arsenal. This carbonara was a perfect, simple, tasty and healthy weeknight meal, made exclusively of pantry staples. That's hard to beat, my friends. Long live anchovies!
1 comment:
i couldn't agree more! yay little fish~ this looks great! i just read this month's bon appetit and there too was an article touting the well stocked pantry. :)
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