Caesar salad meets pasta! Try serving with Grilled Chicken with Arugula Pesto.
- 1 pound 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 teaspoons-1 tablespoon Worcestershire sauce (eyeball it)
- 2 medium heads escarole, washed
- 1 lemon, halved
- Freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg, or to taste
- 2 large egg yolks
- 1 cup grated Pecorino Romano cheese
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 the package directions.
Heads up: you’ll need to reserve about 1 cup of the starchy cooking water just before draining.
While the pasta is cooking, place a large skillet over medium-high heat and add the EVOO. Add the anchovies and cook until they’ve melted into the EVOO, about 2 minutes. Reduce the heat to medium-low and add the garlic; stir for 1 minute, then add in the Worcestershire sauce. Shred the escarole and add it in 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 one lemon over the pan.
Add the reserved starchy cooking water to the eggs in a small bowl and beat them 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.
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.