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Creamy Apple Cider Anchovies Pasta

Melted anchovies and reduced apple cider come together in a silky Parmesan cream sauce, tossed with pasta for a rich, savory-sweet weeknight dish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 520
Ingredients Method

Ingredients
  

  • For the Pasta and Sauce
  • 12 oz about 340g pasta, such as fettuccine or tagliatelle
  • 1 cup apple cider
  • 3 tablespoons butter
  • 6 to 8 anchovy fillets in oil drained
  • 3 garlic cloves thinly sliced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan plus more for serving
  • Black pepper to taste
  • Fresh parsley chopped, for serving

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
  2. While the pasta cooks, simmer the apple cider in a small saucepan until reduced by about half, 10 to 12 minutes.
  3. In a large skillet, melt the butter over low heat. Add the anchovies and mash with a spoon until fully dissolved, about 2 minutes.
  4. Add the garlic and cook 30 seconds until fragrant.
  5. Pour in the reduced apple cider and let it bubble for 1 minute.
  6. Lower the heat and stir in the heavy cream. Simmer 2 to 3 minutes until slightly thickened.
  7. Add the drained pasta and Parmesan, tossing to coat. Add reserved pasta water a splash at a time until the sauce clings smoothly.
  8. Season with black pepper, scatter parsley on top, and serve immediately with extra Parmesan.