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Funky Fettucine with Anchovies finished on platter.

Funky Fettuccine

This fun Funky Fettuccine recipe is for the anchovy and fishy flavor lover in all of us! And, bonus if you also want an extremely quick-and-easy weeknight dinner. It is an umami flavor bomb made with briny, salty and umami-rich anchovies, bottarga and colatura di alici tossed with egg yolks for a rich, silky finish and savory breadcrumbs for crunch and texture. And, it can be on your dinner table in 30 minutes or less.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Pasta
Cuisine Italian
Servings 6 servings


For the Lemon Bottarga Breadcrumbs:

  • 3 Tbsp olive oil, anchovy oil or garlic oil
  • ¾ cup plain breadcrumbs
  • ½ tsp black pepper
  • Pinch salt
  • 3 Tbsp grated bottarga
  • Zest from 2 lemons

For the Pasta:

  • 6 Tbsp unsalted butter, divided
  • 1 (2 ounce) can anchovy fillets + residual oil (10 to 14 fillets)
  • 2 heaping Tbsp minced garlic
  • Pinch crushed red pepper
  • 1 cup chopped flat-leaf parsley, divided
  • 1 cup dry white wine, such as pinot grigio
  • 3 Tbsp colatura di alici, divided
  • 4 egg yolks, beaten
  • 1 pound fettuccine or other long pasta (See NOTE below.)


  • Prep all ingredients according to specifications above.
  • Prepare Lemon Bottarga Breadcrumbs: Heat oil in small skillet over medium-low heat. Add breadcrumbs, black pepper and salt and cook until breadcrumbs are toasted, about 2 to 3 minutes, stirring continuously. Fold in bottarga and lemon zest and mix well. Remove from heat and set aside, uncovered, at room temperature.
  • Bring a large pot of water to a boil to cook the pasta. Use only about 3 quarts water. (See NOTE below.)
  • Meanwhile, melt 4 Tbsp butter in a large skillet or Dutch oven over medium-low heat, then add the anchovies and its residual oil, garlic and crushed red pepper. Stir and cook for about 3 to 4 minutes until the anchovies have mostly dissolved, then add half the parsley and cook for 2 more minutes.
  • Add the wine and stir to loosen and scrape up any browned bits on bottom of pot. Simmer for 3 to 4 minutes or until the alcohol taste has cooked off. Stir in 2 Tbsp colatura, then set aside on low heat.
  • Once the pasta water comes to a boil, add the fettuccine, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.
  • Transfer the cooked pasta and about ¾ cup pasta water to the pan with the sauce and increase the heat to medium. Toss well, allowing the pasta to finish cooking in the delicious flavors of the sauce. Add additional pasta water if more moisture is needed.
  • Turn off the heat. Add the remaining 2 Tbsp butter, ½ cup parsley and 1 Tbsp colatura and stir. Then quickly mix in the egg yolks and continue to toss until all ingredients are well-combined and the pasta has been well-coated with the egg. Fold in half the lemon bottarga breadcrumbs.
  • Adjust seasonings with additional salt and black pepper if necessary. Transfer to a serving platter or bowl and top each plated serving with additional breadcrumbs. Buon Appetito!


  • The Lemon Bottarga Breadcrumbs can be made 3 to 4 hours in advance and held, uncovered, at room temperature.
  • Because so many of the ingredients in this dish already contain salt, I actually cooked the pasta in unsalted water. Also, cook the pasta in less water than you would generally use, so that the residual pasta water becomes starchier (and thicker), enhancing the sauce better. Three quarts water is sufficient.
  • Fettuccine is the ideal pasta shape for this dish, but it will truly work well with almost any variety of long pasta. Linguine, bucatini and spaghetti are also great options.
Recipe by Mangia With Michele. Please visit my site for more great cooking inspiration!
If you try this recipe, please share a photo on INSTAGRAM or FACEBOOK and tag it @MangiaWithMichele and #MangiaWithMichele. I’d love to see it!