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extra-virgin olive oil anchovies garlic red pepper bread crumbs black pepper spaghetti egg yolks fish sauce hot sauce parsley lemon wedges
Viewed: 20 - Published at: 2 years agoIngredients
- 13 cup extra-virgin olive oil, more as needed
- 12 anchovies, chopped
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 cup good dried bread crumbs
- Black pepper and kosher salt, as needed
- 1 pound spaghetti
- 2 egg yolks
- 1 tablespoon Asian fish sauce (optional)
- 1 teaspoon hot sauce, such as Tabasco, or to taste
- 1/2 cup roughly chopped parsley
- Lemon wedges, for serving
Method
- In a medium skillet over medium-high heat, warm oil.
- Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute.
- Stir in bread crumbs and cook until golden, 2 to 3 minutes.
- Season liberally with black pepper, and a little salt if needed.
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
- In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water.
- Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow.
- You want the yolk to evenly coat the pasta but you dont want it to be soupy.
- Add bread crumb mixture and parsley and toss well.
- Season with plenty of black pepper, and salt to taste.
- Drizzle pasta with more oil just before serving and serve with lemon wedges.
