Ingredients
Method
Prep and set up
- Bring about 3 quarts of salted water to a boil. Zest and juice the lemon, chop parsley, and toast breadcrumbs until golden. Keep a mug ready for pasta water.
Melt and dissolve anchovies
- In a large skillet, melt 3 oz butter over medium-low heat. Add 8–12 anchovy fillets and stir with a wooden spoon until they dissolve completely into the butter (about 4 minutes).
Boil the pasta and reserve water
- Add pasta to boiling water. After 5 minutes, ladle about 1 cup of starchy pasta water into the skillet with the anchovy butter and let it simmer for 1–2 minutes.
Finish pasta in the pan
- Transfer the pasta (just shy of al dente) directly into the skillet. Toss constantly for 2–3 minutes, adding more pasta water in small splashes until the sauce becomes glossy and coats every strand.
Off-heat finish
- Remove from heat. Add the remaining 2 tbsp butter, lemon zest, and a squeeze of juice. Toss until silky and shiny.
Garnish and serve
- Top with toasted breadcrumbs and chopped parsley. Add more lemon juice, a drizzle of olive oil, or grated Pecorino if you like. Serve right away while glossy and warm.
Notes
- Taste as you go—anchovy brands vary in saltiness.
- Use unsalted butter so you can adjust the salt balance easily.
- Always finish the pasta off the heat with butter and lemon; that’s what makes it glossy.
- Serve on warm plates so the sauce stays silky.
- Leftovers reheat best in a skillet with a little water and butter, not in the microwave.