Recipe Database
Caesar-Style Spaghetti
Yum-o! Family-Friendly
Caeser salad meets pasta!
Ingredients
- 1 pound whole wheat spaghetti
- 1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
- 6 anchovy fillets, drained
- 4 large cloves garlic, grated or finely chopped
- 2 small-medium size heads escarole, cored, washed and thinly sliced or shredded
- Zest of 1 lemon
- 1 large egg yolk
- 3/4 cup grated Pecorino Romano cheese
- Salt and freshly ground black pepper
Preparation
Place a large pot of salted water over high heat to boil. Once the water is boiling, add the pasta and cook just shy of al dente, according to package directions. When the pasta is ready, reserve about a cup of the cooking water, then drain and return the pasta to the pot it was cooked in. Ask a grown-up helper (GH) for help with boiling the pasta, if you need it.
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 they've melted into the oil, about 2 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the escarole and lemon zest, turning the greens occasionally with tongs until wilted, about 1 minute. Add the drained pasta to the pan and toss to coat. Ask your GH for help with the stove, if you need it.
In a medium size bowl, whisk together the egg yolk, grated cheese, lots of black pepper and the reserved pasta water. Turn heat off under the pan and add the egg yolk mixture into the pan with the cooked escarole and drained pasta; stir vigorously for 1 minute.
Serve with an additional drizzle of EVOO and a squirt of lemon juice on the top.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.
