Speck and Anchovy Pasta with Garlic Breadcrumbs
Pasta tossed in a lemony anchovy sauce with smoky speck, topped with crunchy garlicky breadcrumbs
Ingredients
- 8 garlic cloves divided
- 2 cups of day old bread cut into 1 inch pieces
- the zest of 1 lemon
- salt and pepper
- 1 half cup olive oil divided
- 4 oz cubed speck
- 1 tablespoon anchovy paste
- 1/2 teaspoon crushed red pepper flakes
- the juice of 1 lemon
- 1 16 oz box linguine
- 2 oz freshly grated Parmigiano Reggiano
- 1/2 cup chopped parsley
- 2 tablespoons unsalted butter
Instructions
- Heat a large pot of water over high heat. When boiling, season liberally with salt. Add in the pasta and cook until very al dente, about 2 minutes less than the package directions for al dente.1 16 oz box linguine
- While the water comes to a boil, very thinly slice 4 of your garlic cloves and set aside.
- Add your remaining 4 garlic cloves to a food processor and process until finely chopped. Add in the bread and zest and pulse until coarse crumbs form. Season with salt and pepper.2 cups of day old bread, the zest of 1 lemon, salt and pepper
- Heat a large pot over medium heat. Add 1 tablespoon olive oil followed by the Speck Alto Adige PGI and cook until browned, about 3 minutes. Using a slotted spoon, transfer the Speck Alto Adige PGI to a small bowl and set aside.4 oz cubed speck
- Add 3 tablespoons olive oil to the Speck Alto Adige PGI drippings over medium heat. Add in the breadcrumb mixture, stirring often, until golden brown and crispy, about 5 minutes. Transfer the breadcrumb mixture to another small bowl.
- Add another 3 tablespoons olive oil to the pot and turn the heat down to medium-low. Add the sliced garlic cloves, stirring occasionally, until golden around the edges, about 1 minute.
- Add the anchovy paste and crushed red pepper and cook, stirring, until the anchovies are dissolved, about 1 minute. Stir in the lemon juice.1 tablespoon anchovy paste, 1/2 teaspoon crushed red pepper flakes, the juice of 1 lemon
- When the pasta is ready, transfer the pasta to the pot with the garlic and anchovies using tongs. Add in about 1 cup of the pasta water.
- Cook, tossing often, for about 2 minutes. Add in another 3 tablespoons of the pasta water, then begin to gradually add in the cheese, tossing the pasta until the cheese melts and emulsifies into the sauce. If available, use freshly grated cheese so that it doesn’t clump in the sauce.2 oz freshly grated Parmigiano Reggiano
- Remove from heat. Add in the parsley, butter, cooked Speck Alto Adige PGI, and half of the breadcrumb mixture. Toss until combined and the butter has fully melted. If the pasta seems dry, add a bit more pasta water and oil and toss again. Season with pepper.1/2 cup chopped parsley, 2 tablespoons unsalted butter
- Divide the mixture among 4 pasta bowls. Top with the remaining breadcrumb mixture.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!