This is simple to make and ready in minutes. Packed with flavor and so satisfying. I’ve adjusted the recipe so that really works well over pasta.
There are so many recipes for bagna cauda and it is commonly used in Italy as a dip for raw vegetables. It translates as “hot bath”. It is wonderful as a dip, but over pasta, it think it’s incredible. It’s an umami bomb.
The only critical steps are to use the best possible ingredients, as there are not many and to finish the pasta in the saucepan with a bit of pasta water to really coat the pasta and create a creamy texture.
Finally, as it is an oil/butter based sauce, I think a long thin pasta is a better choice.
3 Tbsp Butter
5 cloves Garlic, smashed
1/4 cup Onions, finely minced.
2 Oz tin of flat Anchovies in Olive Oil
Splash of White Wine
Juice and zest of one medium Lemon.
Chili Flakes to taste
Freshly ground Black Pepper
1 lb Spaghetti or Linguine
1 Tbsp fresh chopped ParsleyFreshly grated Parmesan Cheese
Begin by starting your water for the pasta. I tend to salt it a bit less than normal, as the anchovies are salty.
Add your butter to a saucepan that will be large enough to accommodate the pasta for finishing. If this is not an option, then you can finish in the pasta pan. A 14\” inch sauté pan is perfect.
Add your garlic and onion and gently sauté them. Add your anchovies with the olive oil from their can. I find this gives a really nice flavor. This is why they need to be packed in olive oil. Sauté them until the anchovies melt into the sauce.
When you water is boiling, add your pasta and remember to cook it about two minutes less than al dente, as you are going to finish it in the pan.
Add your lemon juice, zest, white wine and black pepper to the saucepan and keep the heat at medium to thicken the sauce.
Use a Pyrex cup to dip out about 3/4 cup of the boiling pasta water and set it aside. Drain your pasta and put it back into the saucepan or the pasta pot and increase the heat to medium high. Toss with the sauce, a bit of the cheese and the pasta water a bit at a time until it becomes creamy. About two additional minutes.
Finish with the parsley and the rest of cheese and serve.