Anchovy Cacio e Pepe Spaghetti with Fried Capers
Prep: 10 minutes
Cook: 15 minutes • Serves: 4
3 tablespoons olive oil
2 tablespoons drained capers, patted dry
2 teaspoons fresh cracked black pepper plus additional for garnish (optional)
1 can (2 ounces) anchovies in olive oil, drained
4 tablespoons unsalted butter (½ stick)
1 teaspoon crushed red pepper flakes
1/4 cup fresh lemon juice
1 cup grated Parmesan cheese plus additional for garnish (optional)
Chopped fresh parsley and/or parsley sprigs for garnish (optional)
1. Prepare spaghetti as label directs. Reserve 1 cup cooking water, drain spaghetti and return to saucepot; cover to keep warm. Makes about 4 cups.
2. In large skillet, heat 2 tablespoons oil over medium heat; add capers and cook 8 minutes or until golden brown and crisp, stirring occasionally. With slotted spoon, transfer capers to paper towel-lined plate; wipe out skillet.
3. In same skillet, cook pepper over medium heat 2 minutes or until fragrant, shaking pan occasionally. Add anchovies, butter, crushed red pepper and remaining 1 tablespoon oil; cook 4 minutes or until anchovies start to fall apart, breaking up anchovies with side of spoon. Add lemon juice and reserved cooking water; heat to a simmer over medium-high heat. Add spaghetti and toss; remove from heat. Gradually add cheese, tossing constantly with tongs to coat spaghetti.
4. Serve spaghetti mixture sprinkled with capers; garnish with cheese, parsley and pepper, if desired.
Approximate nutritional values per serving (1 cup):
511 Calories, 28g Fat (12g Saturated), 57mg Cholesterol,
878mg Sodium, 48g Carbohydrates, 3g Fiber, 17g Protein
Anchovies can be replaced with 2 tablespoons anchovy paste.
Double this recipe to have leftovers on hand for quick lunches.