Butter and Anchovies Two Ways

The truth is, I am not a butter eater. In front of a loaf just out of the oven, I will reach for peppery olive oil and flaky salt. Butter can sit in my fridge, ignored, for months, until the baking itch attacks.

But since our last trip to Rome – where I ate my weight in gluten and dairy – I have been using that packet of butter surprisingly often. It was either melted into a puddle, mingled with anchovies and used to season pasta. Or eased in thin yet un-spread layers over toasted bread, and covered with whole, plump anchovies only seconds before the first bite. And anyway, as hazardous as this combination might sound, they are actually the perfect match – a classic case of opposites that attract each other.

Burro e alici (butter and anchovies) is a traditional Roman dish of poor origins, combining all the main nutrients in one simple and filling dish: fat from butter, proteins from the fish, and carbs from the bread or pasta. Cucina povera at its finest.

The bruschette are a very nice and quick option for aperitivo, especially if last minute. I like the butter to be in shavings that melt on their own over the warm bread, and whole anchovies for texture.

The pasta is not for the faint of heart, but I made it for an enthusiastic American who thought anchovies were the enemy only a couple of years ago. It has a strong, stubborn attitude, and attacks your nose with its fishy notes before you even taste the first forkful; but the sweetness of the butter will there, waiting to reward the brave hearts with its deeply satisfying lusciousness.

Pasta with Butter and Anchovies

Serves 2 (generously) 
50g unsalted butter
6 anchovies preserved in oil, drained
200g spaghetti
Freshly ground black pepper
Sea salt

Bring a large pot of salted water to the boil. Meanwhile, melt the butter in a large skillet over medium heat. Add the anchovies and stir until dissolved.
Lower the pasta and cook until al dente. Drain and transfer to the skillet with the butter sauce. Saute for a minute, until the pasta is well coated in sauce. Finish with generous dose of freshly ground black pepper and serve.

More anchovy-centric posts:
Bigoli in Salsa
Mezzo Uovo con L’Acciuga (Eggs & Anchovies)





  1. Reb May 30, 2014

    2 peas in a pod. Seriously. And I have to ask you where to buy anchovies worth their name, sometimes I miss the Italian ones (we found some Spanish, smoked, very good but different).
    Answer the door, I'm there with a fork, a bowl and a bottle of good wine.
    Love love

    • Valeria June 4, 2014

      Mmm…I don't mind the ones in the dark tin at Waitrose, but I have some cash to splurge (ahhahhaha) I get them from work. Ehm. 🙂

  2. Allie Rowe May 30, 2014

    Simple & so, so beautiful – thanks for sharing. My tummy is rumbling now.


    • Valeria June 4, 2014

      Thank you Allie, burro e alici get the job pretty nicely indeed! 🙂

  3. PolaM June 16, 2014

    Don't you love that combination? One of my favorite thing to snack on before dinner.

    • Valeria June 18, 2014

      Absolutely! It was like an epiphany for me – so used to pair anchovies with oil and onions that I was overseeing this simple yet delicious combination that right there in front of me! There is no way back from this. x


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