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salt extra-virgin olive oil anchovy garlic Worcestershire sauce head lemon fresh ground black pepper nutmeg egg yolks Pecorino-Romano cheese
Viewed: 9 - Published at: 6 years agoIngredients
- salt
- 1 lb spaghetti
- 14 cup extra virgin olive oil, plus some for drizzling (EVOO)
- 6 anchovy fillets, drained
- 4 large garlic cloves, finely chopped
- 1 tablespoon Worcestershire sauce
- 2 medium head escarole, washed
- 1 lemon, halved
- fresh ground black pepper
- 14 teaspoon freshly grated nutmeg (to taste)
- 2 large egg yolks
- 1 cup grated pecorino romano cheese
Method
- Bring a large pot of water to a boil over high heat.
- Once boiling, salt the water.
- Add the pasta and cook until just shy of al dente, according to package directions.
- Reserve about 1 cup of the starchy cooking water just before draining.
- While the pasta is cooking, put a large skillet over medium-high heat and add the EVOO.
- Add the anchovies and cook until they've melted into the oil, about 2 minutes.
- Reduce the heat to medium-low and add the garlic, stir 1 minute then add in Worcestershire.
- Shred the escarole and add several handfuls at a time, wilting the greens in the garlic oil.
- Dress the greens with lots of pepper and a little nutmeg, then squeeze the juice of 1 lemon over the pan.
- Add the reserved starchy cooking water to the eggs in a small bowl and beat together to temper them.
- Turn off the heat and add the drained pasta and the egg mixture.
- Stir to combine.
- Add half of the cheese and toss vigorously for 1 minute.
- Dress the pasta with a drizzle of EVOO and transfer to a serving dish.
- Pass the remaining cheese at the table.
