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Pasta Bagna Cauda

21st.Century.Chef's picture
  Olive oil 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Pound
  Garlic 5 Clove (25 gm), chopped fine
  Flat anchovy fillets 6 , chopped or mashed
  Pasta 1 Pound, cooked al dente
  Egg 1
  Grated cheese 1 Tablespoon (Parmesan Or Romano)
  Pepper To Taste, freshly ground

Heat the oil and the butter together in a small pan on very low heat.
In another pan cook the garlic in a bit of the oil until the garlic is soft.
Add the anchovy fillets and cook until the fish dissolves into a paste, about 5 minutes.
Add to the pan of olive oil and melted butter.
Stir briskly.
Toss the cooked pasta with the sauce.
Add 1 whipped egg and cheese and pepper to taste.

Recipe Summary

Difficulty Level: 
Side Dish

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