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salt evoo anchovy garlic Worcestershire sauce black pepper freshly grated nutmeg lemon egg yolks Romano cheese
Viewed: 64 - Published at: 3 years agoIngredients
- Salt
- 1 pound spaghetti or whole-wheat or whole-grain spaghetti
- 1/4 cup EVOO (extra-virgin olive oil), plus some for drizzling
- 6 to 8 anchovy fillets, drained
- 4 large garlic cloves, grated or finely chopped
- 2 teaspoons Worcestershire sauce (eyeball it)
- 2 medium heads of escarole, washed and dried
- Lots of coarse black pepper
- 1/4 teaspoon freshly grated nutmeg, or to taste
- 1 lemon
- 2 large egg yolks
- 1 1/2 cups grated Pecorino Romano cheese
Method
- Bring a large pot of water to a boil for the pasta.
- When the water boils, add salt and cook the pasta to just shy of al dente.
- Heads up: You need to reserve about 1 cup of starchy cooking water just before draining.
- While the pasta is cooking, place a large skillet over medium-high heat with the EVOO.
- Add the anchovies to the pan and cook until theyve melted into the oil, about 2 minutes.
- Reduce the heat to medium-low and add the garlic.
- Stir for 1 minute, then add the Worcestershire sauce.
- Tear the escarole and add several handfuls at a time, then stir the wilting greens to coat with the garlic oil.
- Season the greens with lots of pepper and a little nutmeg, then squeeze the juice of the lemon over the greens.
- In a heat-proof bowl, add the reserved pasta cooking water to the egg yolks and beat together to temper them.
- Turn off the heat under the skillet and toss the drained pasta with the greens and eggs and half of the cheese to coat evenly; toss vigorously for 1 minute.
- Dress the mixture with an extra drizzle of EVOO and serve.
- Pass the remaining cheese at the table.
