Italian Bucatini with Anchovies

Italian fresh pasta bucatini

Bucatini pasta with anchovies is a classic Italian dish that's not specifically associated with Carnival celebrations but is enjoyed year-round.

This dish is savory, flavorful, and showcases the umami richness of the anchovies. It's a comforting and satisfying pasta dish that can be enjoyed on any occasion, including during Carnival celebrations in Italy or elsewhere.


  • 320g bucatini pasta
  • 6-8 anchovy fillets (packed in oil)
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • Red pepper flakes (optional)
  • Freshly ground black pepper
  • Fresh parsley, chopped (for garnish)
  • Grated Pecorino Romano cheese (optional)


    1. Cook the bucatini pasta according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
    2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
    3. Add the anchovy fillets to the skillet, breaking them up with a wooden spoon or spatula. Cook the anchovies for 2-3 minutes until they dissolve into the oil and form a sauce.
    4. If desired, add a pinch of red pepper flakes to the skillet for a bit of heat.
    5. Once the pasta is cooked, transfer it directly from the pot to the skillet with the anchovy sauce using tongs or a pasta fork. Toss the pasta in the sauce until well coated, adding a splash of pasta cooking water if needed to loosen the sauce.
    6. Season the pasta with freshly ground black pepper to taste. Be mindful of adding additional salt as the anchovies are already salty.
    7. Serve the bucatini with anchovies hot, garnished with chopped parsley and grated Pecorino Romano cheese if desired.