Ingredients:

  • 8 ounces (225g) pasta (spaghetti, linguine, or bucatini recommended)
  • 4 tablespoons (57g) unsalted butter, divided
  • 6 cloves garlic, minced
  • 6 anchovy fillets, oil-packed, drained and minced (about 1 ounce/28g)
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • 1/4 cup (60ml) dry white wine (optional, but adds depth)
  • 1/4 cup (60ml) reserved pasta water
  • 2 tablespoons fresh parsley, chopped
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
  2. While pasta cooks, melt 2 tablespoons butter in a large skillet over medium heat. Add garlic and anchovies. Cook, stirring constantly, until garlic is fragrant and anchovies have melted into the butter (about 2-3 minutes). Be careful not to burn the garlic!
  3. If using, pour in white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan. Stir in red pepper flakes.
  4. Stir in reserved pasta water and remaining 2 tablespoons of butter. Stir until the butter is melted and the sauce is emulsified. Season with salt and pepper to taste.
  5. Add drained pasta to the skillet. Toss to coat evenly with the sauce. Add parsley and lemon juice. Toss again.
  6. Serve immediately, topped with grated Parmesan cheese, if desired.