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French - Pasta With Anchovy Sauce

Course pasta
Cuisine French


  • 1 2 ounce can anchovies, drained
  • 1/2 cup heavy cream
  • 6 ounces fettucinie
  • 2 egg yolks
  • 1/2 cup toasted hazelnuts chopped lightly
  • Fresh ground black pepper


  1. Combine the anchovies with cream in a saucepan and cook over medium heat. Crack fresh pepper into the anchovy/cream mixture. Break up the anchovies with a folk until they melt into the sauce.
  2. Drop the pasta into a pot of heavily salted boiling water. Cook according to package directions or al dente.
  3. Drain the pasta, return back to the pot and pour the sauce over, stirring to combine.
  4. Plate the pasta into two dishes, sprinkle with hazelnuts and place an egg yolk on top of each bowl. Serve immediately.

Recipe Notes

Cooking for two