Why This Recipe Shines
We present two delightful interpretations of Caesar-inspired pasta: one in the style of carbonara and the other reminiscent of burro e alici. By melting anchovies into our sauces, we achieve a harmonious infusion of flavor. Additionally, incorporating starchy pasta water at the end creates a luscious, creamy emulsion.
In an era where artificial intelligence is rapidly evolving, it’s easy to dismiss adages like “there’s nothing new under the sun.” However, clichés often hold truth—something I recently discovered when we polled our social media followers about which dish they wanted to see transformed with a Caesar twist: pasta, burgers, or tacos. The overwhelming favorite was pasta—a challenge I eagerly accepted.
Crafting My Vision
In my test kitchen, I set out with a clear plan: spaghetti enveloped in a sauce made from melted anchovies combined with olive oil, garlic, black pepper, and just a hint of Dijon mustard and Worcestershire sauce. To finish it off perfectly creamy, I added starchy pasta water. Topped with toasted breadcrumbs mixed with parsley and lemon zest for that extra crunch reminiscent of croutons in Caesar salad—I thought I had created something entirely new.
However, halfway through cooking my dish struck me as too familiar; despite its deliciousness it felt derivative. It dawned on me that what I’d actually crafted was an olive oil version of spaghetti burro e alici—not exactly groundbreaking!
While this recipe does draw inspiration from Caesar salad elements like romaine lettuce and vinaigrette flavors—it also mirrors many traditional pasta dishes due to its common ingredients.
Embracing Culinary Classics
Since I was already reimagining classic recipes, why not go all out? Thus emerged my second version: an anchovy carbonara that incorporates eggs—substituting guanciale for anchovies while swapping Pecorino Romano for Parmigiano-Reggiano—and adding Dijon mustard and Worcestershire sauce as nods to Caesar dressing. The technique remains true to carbonara; using my double-boiler method ensures the sauce thickens beautifully without scrambling the eggs.
Once again regarding classification—you could say I’ve given spaghetti a “Caesar” makeover or simply label it as pescatarian-friendly carbonara—or both!
The silver lining here is that you get two unique recipes rolled into one! One is richer and eggier while the other leans towards brininess and simplicity. Feel free to make either—or both—but let’s not pretend this concept is entirely novel!
Caesared Spaghetti (Two Ways) Recipe
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For Gremolata Breadcrumbs:
- 2 tablespoons (30ml) extra-virgin olive oil
- 1/2 cup panko breadcrumbs (1 1/4 ounces; 35g)
- 1/4 cup (15g) chopped fresh flat-leaf parsley
- Finely grated zest from one lemon
- Kosher salt
For Anchovy Carbonara Version:
- 2 large eggs plus 6 large egg yolks
- 1/2 cup finely grated Parmigiano-Reggiano (1 ounce; 30g)
- 1 teaspoon (5ml) Dijon mustard
- 1 teaspoon (5ml) Worcestershire sauce
- Freshly ground black pepper
- Kosher salt
- 1 pound (450g) dried spaghetti
- 1/2 cup (120ml) extra virgin olive oil
- About seven fillets or one ounce oil-packed anchovy fillets (30g) -4 medium cloves garlic finely minced or grated
For EVOO e Alici Version:
- Same ingredients as above minus egg components.
Instructions:
For Gremolata Breadcrumbs:
In a medium skillet over medium-low heat combine olive oil with breadcrumbs until golden brown—about five to seven minutes. Stir in parsley and lemon zest along with some salt until fragrant—around thirty seconds more—and then transfer mixture into small bowl for later use.
For Anchovy Carbonara Version:
Whisk together whole eggs/yolks along with cheese,Dijon,Worcestershire,and black pepper in heatproof mixing bowl.
Boil salted water before adding your spaghetti until al dente.
Simultaneously melt together olive oil alongside garlic &anchovies over medium heat stirring frequently till dissolved(approx three minutes). Reserve half-cup cooking liquid before combining hot mixture slowly into egg blend while whisking constantly so they don’t scramble!
Transfer cooked noodles directly into this mix ensuring even coating occurs before placing bowl atop boiling pot allowing gentle heating till desired thickness achieved(should leave trails when stirred). Season accordingly & serve topped generously by gremolata crumbs!
For EVOO e Alici Version:
Bring salted water up high temp then add your dried noodles stirring initially preventing sticking issues! Meanwhile prepare same way as previous but without any egg components instead focusing solely on emulsifying those flavors together once cooked properly!
Make-Ahead Tips:
You can prepare gremolata breadcrumbs ahead of time storing them airtight at room temperature for up seven days maximum! Enjoy these delectable dishes anytime you crave something uniquely flavorful yet comfortingly familiar!