Spaghetti with white sauce recipe Share this recipe on Facebook
Similar to spaghetti Carbonara, this dish uses parsley, garlic and anchovies instead of bacon. The eggs are added at the end, and cooked by the hot spaghetti, just like in the Carbonara recipe. Serve with lots of Parmesan cheese and freshly ground black pepper.
Preparation time: 10 minutes, Cooking time: 10 minutes, Serves: 2
1 Tbsp olive oil
1 Tbsp butter
2 garlic cloves, minced
3-4 anchovies, minced
1/2 cup Parmesan cheese, grated
Freshly ground black pepper, to taste
1/4 cup parsley, chopped
2 eggs, lightly beaten
Spaghetti for 2 portions (around 1/2 pound)
Parmesan cheeese, to taste
In a saucepan over medium to high heat add the olive oil and butter. Fry the minced garlic and before it turns brown, add the minced anchovies. Saute briefly. And remove from the heat.
Cook the spaghetti in salted boiling water, according to directions on the packaging. Drain and return to the cooking pot. Sprinkle the spaghetti with the Parmesan cheese, parsley and freshly ground black pepper. Pour over the garlic and anchovy sauce and toss well, until well blended. Add the beaten eggs and toss more.
Serve with more grated Parmesan cheese.
Notes and tips
The eggs used in this recipe will be cooked when tossed in the spaghetti. It is important therefore to do this while the spaghetti is hot.
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