Recipes Spaghetti with Anchovy Carbonara 4.0 (1,512) 4 Reviews Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving. This recipe calls for anchovies, rather than the tuna heart Cosentino uses. Egg yolks form a silky sauce. By Chris Cosentino Chris Cosentino San Francisco-based chef Chris Cosentino is a James Beard Award nominee renowned for his innovative Italian and whole-animal cooking. He authored two critically acclaimed cookbooks and frequently appears on food television shows such as Iron Chef America and Chef vs. City, and won Bravo's Top Chef Masters in 2012. Food & Wine's Editorial Guidelines Updated on November 6, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 30 mins Yield: 4 Ingredients 12 ounces spaghetti 1/4 cup extra-virgin olive oil 3 large garlic cloves, thinly sliced One 2-ounce can flat anchovies, drained and chopped Pinch of Aleppo pepper or crushed red pepper 1/2 teaspoon finely grated lemon zest 1 tablespoon chopped oregano 1/4 cup chopped flat-leaf parsley 2 large egg yolks Salt and freshly ground pepper Directions In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from the heat. In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve. Suggested Pairing Citrusy, herbal Sauvignon Blanc. Rate it Print