Spaghetti tossed with white bean cream & anchovy

Bean haters beware. My husband, fiercely legume-averse, did not approve of this recipe. But I love beans and I’m always in search of new meat-free meals, especially those that still feel indulgent. This dish, which results in a creamy mix of hot Calabrian peppers and salty anchovies, feels like Carbonara’s healthier cousin.

Spaghetti with anchovies & cream of white beans

Ingredients:

1 pound spaghetti
4 anchovy filets, chopped (see note below)
1/2 tbsp Calabrian chili peppers, chopped
Extra parsley, salt, and black pepper to taste
Breadcrumbs for garnish (optional)

For the cream:

2 cans cannellini beans, drained & rinsed
1 tsp kosher salt
2 1/2 tbsp extra virgin olive oil
2 tbsp parsley, chopped
Juice of half a lemon (plus more to taste)
Water

Directions:

In a food processor, combine beans, salt, olive oil, parsley, and lemon juice. Puree until the mixture resembles a thick paste. Add water, a tablespoon at a time, to thin out the mixture (it should be pourable). Taste and adjust lemon and salt quantities if needed.
Bring a large pot of water to boil. Once boiling, add a generous handful of salt and spaghetti. Cook according to package directions (ensure it’s al dente).
In a large saute pan set to medium-low, heat peppers and anchovy, adding any accompanying oil. After about 3 minutes, add the bean cream and reduce heat to low, stirring regularly.
When the pasta is al dente, remove to saute pan using tongs (reserve the pasta water). Stir thoroughly to incorporate the cream. Add pasta water, one ladle at a time, until the sauce is creamy and completely coating the pasta. Add another handful of parsley and salt, if desired. Serve immediately.

Notes:

As I said, this is Carbonara’s cousin. Serve ASAP, otherwise the pasta will quickly congeal and lose its creamy quality.
If you don’t like the fishy flavor of anchovies or want to make this vegetarian, omit the anchovies and instead add grated pecorino to the bean cream. Taste and adjust as needed.