Prepare to tantalize your taste buds with a mouthwatering Italian classic that will transport you straight to the rustic kitchens of Piedmont! This extraordinary Bagna Caudi pasta dish combines the bold flavors of anchovies, garlic, and tender carrots in a rich, velvety sauce that will make your dinner guests swoon. Imagine twirling your fork into perfectly cooked ziti, coated with a luxurious olive oil and butter emulsion that promises to elevate your home cooking from ordinary to extraordinary. Get ready to unlock a restaurant-quality meal that's surprisingly simple to prepare!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g ziti pasta
- 4 cloves garlic, minced
- 100g anchovies, chopped
- 200ml olive oil
- 2 tablespoons butter
- 2 carrots, julienned
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat, preparing for the pasta.
- While water is heating, peel and finely mince the garlic cloves. Chop the anchovies into small pieces and julienne the carrots into thin, uniform strips.
- Add ziti pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium-low heat. Add minced garlic and chopped anchovies, gently sautéing until garlic becomes fragrant and anchovies begin to dissolve, approximately 3-4 minutes.
- Add julienned carrots to the skillet, cooking for an additional 2-3 minutes until they start to soften but remain slightly crisp.
- Add butter to the skillet, allowing it to melt and create a rich, emulsified sauce with the olive oil and anchovy mixture.
- Drain the cooked ziti and add directly to the skillet. Toss pasta thoroughly to coat with the sauce, adding reserved pasta water if needed to create a silky texture.
- Season with salt and freshly ground black pepper to taste, ensuring even distribution of flavors.
- Plate the pasta, generously grating fresh Parmesan cheese over the top just before serving.
- Serve immediately while hot, enjoying the rich, garlicky flavors of this traditional Italian dish.
Tips
- Always use fresh, high-quality anchovies for the most authentic flavor profile. Look for anchovies packed in olive oil for best results.
- Control your heat when sautéing garlic and anchovies - medium-low is key to preventing burning and ensuring a smooth, fragrant base.
- Reserve pasta water is your secret weapon! The starchy liquid helps create a silky, cohesive sauce that clings perfectly to the ziti.
- Cut carrots into uniform julienne strips to ensure even cooking and an elegant presentation.
- Freshly grated Parmesan is non-negotiable - skip the pre-grated cheese for maximum flavor and texture.
- Serve immediately after cooking to enjoy the pasta at its peak temperature and consistency.
- For a lighter version, you can reduce the olive oil slightly, but don't compromise on the rich, traditional flavors.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 25g
Fat: 40g
Saturated Fat: 10g
Cholesterol: 45mg
