Egg Fettuccine with Creme Fraiche and Anchovies

Ingredients: Fettucine, Butter, Anchovies, Garlic, Creme Fraiche

I personally love cream, and I think pasta and cream complement each other like milk and cookies: it's just right when they're together.  So I had been reading up a bit on making pasta with cream, anchovies, and garlic - I have been interested in trying this for the past couple of weeks.  I think anchovies have a slight stigma around them, and that doesn't surprise me, considering their distinct salty and fishy flavor. 

Anchovies are usually preserved by being salted in brine, matured, then packed in oil or salt - bref, they pack a punch.  However, what I read about this recipe was so surprising to me: moms talking about how their kids asked for this dish repeatedly, so-called haters of anchovies finding a tasty surprise in this combo - and it's true, the anchovy taste is completely hidden, and all that's left is a perfectly salted, perfectly easy cream sauce.

As promised, this dish contains five ingredients, and takes about 10 minutes total to put together.  It was delicious, and I have slight shame to say that I scarfed it down within perhaps a minute a two.  I sincerely hope you like it.

Egg Fettuccine with Anchovies and Creme Fraiche - serves 1

4 anchovy fillets
1 tablespoon butter
1 small garlic clove, minced
1/4-cup creme fraiche or heavy cream
5 oz. fresh egg fettuccine (if you can't find fresh egg, any kind of fettuccine will work)

1.  Bring a pot of salted water to a boil in a small saucepan.  Add pasta and cook until al dente; time depends on type of pasta, check package for cooking instructions.
2.  Meanwhile, melt butter over medium-low heat in a medium skillet.
3.  Add anchovies and cook until anchovies are softened and break apart easily when prodded with a wooden spoon, about 3 minutes
4.  Add garlic, and cook until garlic becomes fragrant, about 2 minutes.
5.  Stir in creme fraiche, sprinkle with a touch of salt and a very generous pinch of freshly ground black pepper, and simmer until a thick creamy sauce has formed, about 3 minutes (you may have to simmer 2-3 minutes longer if using heavy cream).
6.  Once pasta is al dente, drain it, saving some of the pasta cooking water, and stir it into the cream sauce.  If you want to thin the sauce out a bit, add some of the pasta cooking water.  Serve on a plate or bowl, and season with more fresh-ground black pepper.


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