32 minutes•Easy•Serves 2
Spaghetti al Limone with Anchovy & Parmesan Cream
By @chef30
A vibrant and flavorful pasta dish featuring spaghetti tossed in a creamy sauce of eggs, parmesan, and lemon, brightened with salty anchovies and a touch of black pepper.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●6 oz Spaghetti
- ●2 large Eggs
- ●1/2 cup Parmesan cheese
- ●2 tbsp Lemon juice
- ●2 tbsp Olive oil
- ●4-6 Anchovy fillets
- ●1 clove Garlic
- ●1/4 tsp Black pepper
- ●to taste Salt
- ●to taste Fresh Parsley
Instructions
- 1Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- 2Prepare the Sauce: While the pasta is cooking, whisk together the eggs, parmesan cheese, lemon juice, and black pepper in a medium bowl until smooth.
- 3Sauté Aromatics: In a large pan, heat olive oil over medium heat. Add the minced garlic and chopped anchovies. Cook for 1-2 minutes, stirring occasionally, until the anchovies have dissolved and the garlic is fragrant. Be careful not to burn the garlic.
- 4Combine and Toss: Reduce the heat to low. Add the drained spaghetti to the pan with the anchovy-garlic mixture. Immediately pour the egg and parmesan mixture over the spaghetti. Toss quickly and continuously to coat the pasta evenly, adding a little of the reserved pasta water at a time to create a creamy sauce. The heat from the pasta will gently cook the eggs, creating a luscious sauce. Be careful not to scramble the eggs by overheating.
- 5Adjust and Serve: Taste and adjust seasoning with salt as needed. Serve immediately, garnished with fresh parsley and extra grated parmesan cheese.
Recipe details
- Cuisine
- Italian-inspired
- Category
- Main course
- Preparation
- 15 minutes
Estimated total: 32 minutes. Planning estimate from stated duration midpoints and documented preparation/heating allowances; overlapping tasks counted once.
How these estimates were calculated
- Prepare and measure ingredients not already described by written steps: 5 min planning allowance (simple_prep)
- Bring pasta water to boil: 10 min planning allowance (boil_heat)
- Cook dried spaghetti: 10 min planning allowance (pasta_dried)
- Whisk sauce while pasta cooks: 3 min planning allowance (mix)
- Heat sauce pan: 3 min planning allowance (pan_preheat)
- Reserve water and drain: 2 min planning allowance (transfer)
- Combine and toss sauce: 3 min planning allowance (mix)
- Adjust seasoning and serve: 2 min planning allowance (garnish)
- Dried spaghetti uses the 10-minute planning allowance; actual package time takes priority.
- Matched to generic dry enriched pasta as 'Spaghetti' is unspecified.
- Eggs: USDA large portion weight
- Matched to 2 large raw eggs.
- Parmesan cheese: USDA cup portion weight
- Matched to grated parmesan cheese for 1/2 cup volume.
- Lemon juice: USDA tbsp portion weight
- Matched to bottled lemon juice from concentrate, using the tablespoon portion.
- Olive oil: USDA tablespoon portion weight
- Matched to olive oil, salad or cooking.
- Anchovy fillets: USDA anchovy portion weight
- Anchovy fillets: Midpoint of stated quantity range
- Matched to canned anchovy fillets, using 5 anchovies as the midpoint of '4-6'.
- Garlic: USDA clove portion weight
- Matched to raw garlic, using 1 clove.
- Black pepper: USDA tsp, ground portion weight
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- Unweighed Salt: only documented zero nutrients included
- Fresh Parsley: USDA tbsp portion weight
- Recipe Studio chosen allowance: fresh parsley finishing amount = 1 tsp chopped per serving; estimate, not a measured amount or universal conversion.
- Extra grated Parmesan finishing cheese: USDA tbsp portion weight
- Fresh Parsley: original amount “to taste”; interpreted as “2 tsp”. Recipe Studio chosen allowance: fresh parsley finishing amount = 1 tsp chopped per serving; estimate, not a measured amount or universal conversion.
- Recipe Studio chosen preparation allowance: explicit extra grated-Parmesan finishing instruction = 1 tbsp per serving, separate from the measured sauce cheese. Counts the full chosen amount before preparation losses; estimate, not measured consumption or a retention factor.
- Spaghetti: 170.1 g · USDA reference 169736
- Eggs: 100 g · USDA reference 171287
- Parmesan cheese: 50 g · USDA reference 171247
- Lemon juice: 30 g · USDA reference 167748
- Olive oil: 27 g · USDA reference 171413
- Anchovy fillets: 20 g · USDA reference 174183
- Garlic: 3 g · USDA reference 169230
- Black pepper: 0.57 g · USDA reference 170931
- Salt: documented zero nutrients only · USDA reference 173468
- Fresh Parsley: 2.53 g · USDA reference 170416
- Extra grated Parmesan finishing cheese: 10 g · USDA reference 171247
spaghetti · lemon · anchovies · Parmesan
Estimated nutrition per serving
659 calories · 29 g protein · 69.7 g carbohydrate · 28.9 g fat · 3 g fiber
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind:
dinner
spring
Craving: korean