I love anchovies. Bacon and its offshoots, not so much. I think the only time when I purposefully order cured pork products is when I am in Italy, where I know that they are made artisinally by seasoned butchers. Many regions have their typical cured pork preparation, and when I was in Rome, I had my fill of guanciale, which is cured pork jowl. I loved it. It was in many of the pasta dishes, especially carbonara and amatriciana. Carbonara is absolute comfort food. Its pasta tossed with eggs yolks, rendered guanciale, and black pepper. In the US many people add cream and peas and such, but not in Italy. In Italy it is incredibly simple.

When I came back I wanted to make carbonara, but substitute the pork fat with something else. I decided I would make my own version with anchovies, which would make a good substitute for the salty flavor that the ham lends to the dish. So this idea of making this version of carbonara has been buzzing in my head since I returned from Rome, but there is never the right moment. Thanksgiving snuck up on me, and then I had to go through the leftover days afterwards. So finally today was the day that I made this delicious pasta dish. I used whole wheat spaghetti, not because of its whole grain goodness, but simply because I prefer its sturdier texture sometimes. I boiled the spaghetti, and while it was cooking I chopped up 4 anchovies and some garlic and sautéed them gently in about 1 tablespoon of olive oil (see recipe for specifics). Then I grated about 1/3 cup Parmigiano Reggiano cheese and whisked together 2 yolks. Once the spaghetti was al dente, I scooped out some water to reserve and drained the pasta. I took the garlic and anchovies off the heat and tossed in my spaghetti with some of the drained cooking water. Then I added the egg yolks, followed by the cheese. The pasta was a bit hot, because the eggs got nubbly all over them, cooking slightly. But that is ok, because my mom’s carbonara comes out that way, and that is the way I learned to like it. I then grated some fresh pepper over top and enjoyed. It was simple, yet absolutely delicious.

So now I have this wonderful simple dish and want to share it, but I can’t figure out what to name it. It is really not carbonara, so I don’t want to name it that. Then I thought of Carbo-not-a (like, not really carbonara, get it?), but I think it is too cheesy. So, if any of you want to help me out with this naming process, please comment below and let me know what you think!!!

Today I felt like one of those kids who plays hookie, but then gets really spoiled. Granted I stay home and work from my kitchen every day, but today I really felt naughty. Yesterday I somehow hurt my foot, and can barely walk. I have been limping all over the place and am trying to take it easy. So for lunch, I made this dish of Spaghetti with Sunchoke Sauce with anchovies, capers and tuna. It was so divinely delicious that I found myself licking the plates and pots shamelessly. It reminded me of when I was little and would stay home sick from school. I would always get to eat macaroni and cheese on those days, because it was my mom’s only allowance of junk food. I would eat the whole thing and lick everything to my hearts content.
My special dish today was not junk food at all, in fact it was incredibly healthy. I made a puree of boiled sunchokes with anchovies and lemon juice, and then mixed it with the pasta cooking water to give it a creamy consistency. Afterwards, I added about 1 teaspoon of capers and water-packed tuna fish, and stirred it all together. It was one of the best things that I have eaten in a really long time. I bought sunchokes at the farmers market the other day. They were extra bulby, and so I asked the farmer the best way to peel them. His advice to me was “don’t”. My training makes me want to peel everything, but if I had tried to peel these sunchokes there would have been nothing left. I cut them up into even pieces and boiled them with the skin on. Sunchokes have the flavor of artichokes, but with a much more creamy consistency- it is like eating the pure heart. I added the capers and anchovies for their salty flavor, and the tuna to give it some body. It was so simple, yet I feel soooo much better!