You are here

Pasta Bagna Cauda

  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

Rate It

Your rating: None
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3662 Calories from Fat 1951

% Daily Value*

Total Fat 220 g338.1%

Saturated Fat 77.3 g386.6%

Trans Fat 0 g

Cholesterol 487.6 mg162.5%

Sodium 1723.9 mg71.8%

Total Carbohydrates 337 g112.5%

Dietary Fiber 16.6 g66.2%

Sugars 16.9 g

Protein 75 g150.8%

Vitamin A 62.9% Vitamin C 13%

Calcium 33% Iron 56.1%

*Based on a 2000 Calorie diet

Pasta Bagna Cauda Recipe