Pasta burro e alici —butter and anchovies—is a deceptively simple dish that holds a cult following among those who appreciate bold, savory flavors. While classics like carbonara or vodka sauce dominate the pasta conversation, this dish carves out its niche for those willing to embrace a deeply umami experience. It’s not for everyone, but for those who love anchovies, it’s a revelation.
The Essence of Burro e Alici
At its core, burro e alici is essentially a streamlined, anchovy-driven take on Alfredo sauce. Instead of Parmesan, the dish relies on the intensely salty, briny punch of anchovies melted into a rich butter base. The key is using high-quality anchovies (Cantabrian conservas are often preferred) and leveraging starchy pasta water to create a creamy, emulsified sauce that clings to long strands of perfectly cooked pasta.
Why It Matters
Many Italian pasta dishes are defined by their simplicity. Burro e alici follows this trend, yet it’s often overlooked in favor of more mainstream options. This is partly because the flavor profile is polarizing. Anchovies aren’t universally loved, and this dish doesn’t shy away from their potent taste. However, for those who appreciate them, the combination of fatty butter and salty anchovies creates a uniquely satisfying experience. It’s a reminder that some of the most memorable meals are those that don’t cater to the masses.
Cooking the Dish
The process is straightforward:
- Melt a generous amount of unsalted butter.
- Dissolve anchovies in the hot butter, allowing them to break down into a smooth paste.
- Partially cook the pasta in a small amount of water to maximize starch release.
- Emulsify the sauce using pasta water, creating a creamy glaze.
- Finish cooking the pasta directly in the sauce, adding a final pat of cold butter off the heat for extra richness.
- Finish with lemon zest and juice for brightness.
Toasted breadcrumbs and parsley add texture and freshness, balancing the dish’s intense savoriness. The key is to work quickly to maintain the emulsion and prevent the sauce from breaking.
A Niche Appeal
Burro e alici isn’t designed to please everyone. It’s a dish for those who aren’t afraid of strong flavors. As with many bold dishes, it may take some experimentation to find the right balance of anchovies to suit personal preference. However, once perfected, it delivers a deeply satisfying, unforgettable pasta experience.
This dish isn’t about mass appeal; it’s about rewarding those who appreciate the intensity of anchovies and the simplicity of perfectly executed Italian cuisine.
