Whole Wheat Spaghetti with Anchovies and Kale

Anchoives and chili pepper spark the flavors of wholesome and healthy pasta and kale.


  • Salt and black pepper
  • 1 pound whole wheat spaghetti
  • About 1/4 cup extra virgin olive oil (EVOO)
  • 6-8 flat anchovy fillets
  • 1 fresh chili pepper, such as red cherry or Fresno, seeded and sliced or finely chopped
  • 5-6 cloves garlic, finely chopped
  • 1 bunch cavolo nero (also called black, Tuscan, dinosaur or lacinato kale), stemmed and shredded
  • A few grates nutmeg
  • 2 large egg yolks
  • Grated Pecorino Romano cheese


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a cup of the pasta cooking water.

While the pasta is working, heat the EVOO, four turns of the pan, in a large skillet over medium heat. Add the anchovies, cover the pan with a splatter screen or loose foil and let the anchovies melt into the EVOO. Add the chili pepper and garlic and stir for 2 minutes. Add the kale and let it wilt; season with a little nutmeg.

In a measuring cup, beat the egg yolks with some of the reserved pasta cooking water. Toss the drained spaghetti with the kale, a few handfuls of Pecorino Romano, lots of black pepper and the tempered egg yolks; add more pasta cooking water as necessary to evenly coat. Serve the pasta in shallow bowls.

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