Mary'S Bagna Cauda Pasta

1. 1

   Set large pot of generously salted water over high heat.

2. 2

   While waiting for water to boil, add butter and olive oil to a large pan over medium-low heat. When butter is melted, add garlic. You may want to turn the heat down-nothing ruins flavor like burnt, bitter garlic!

3. 3

   Once garlic is golden, add anchovy fillets and smash using a flat wooden spatula. Stir occasionally until mixture is more or less uniform. Think of this as a rustic sauce-no need to be perfectly smooth. Add the lemon juice and stir.

4. 4

   Lower heat, and while sauce continues to cook, add pasta to water, and cook until not quite yet al dente.

5. 5

   Here's a trick I learned from working at a culinary school: To fully coat every single noodle with sauce, finish pasta in the sauce pan, mixing continually to soak up all that saucy flavor. And because your sauce will get creamy with a little bit of that starchy pasta water, I ditch a colander altogether and use tongs (plus maybe a wooden spatula for support). Scoop pasta directly from the water into the sauce pan. Alternatively, you can strain pasta and reserve a half cup of pasta water, then add that to your sauce. But I'm all about less mess.

6. 6

   When the pasta is well coated and cooked to your liking, garnish with fresh ground pepper, a touch of lemon zest, and grated Parmesan.

* Per serving · 4 servings · Values may vary.

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