Caesare-Style Spaghetti

By lisalang

Ingredients

• 1 lb whole wheat spaghetti
• salt and pepper
• 1/4 cu olive oil, plus some for drizzling
• 6 anchovy filets, drained
• 4 lg garlic cloves, grated or finely chopped
• 2 small to medium heads escarole, cored, washed and thinly sliced or shredded zest of 1 lemon
• 1 lg egg yold
• 3/4 c pecorino romano cheese

Preparation

Step 1

PLACE A LG POT OF SALTEDWATER OVER HIGH TO BOIL. ADD PASTA AND COOK JUST SHY OF AL DENTE, WHEN THE PASTA'S READY, RESERVE A CUP OF THE COOKING WATER.

WHILE THE PASTA IS COOKING, PLACE A LG SKILLET OVER MEDIUM-HIGH HEAT WITH THE EVOO. ADD ANCHOVIES TO THE PAN AND COOK UNTIL THEY'VE MELTED INTO THE OIL, ABOUT 2 MINUTES. ADD GARLIC AND COOK UNTIL AROMATIC, ABOUT 1 MINUTE. ADD THE ESCAROLE AND LEMON ZEST, TURNING GREENS OCCASIONALLY WITH TONGS UNTIL WILTED, ABOUT 1 MINUTE. ADD THE DRAINE PASTA TO THE PAN AND TOSS TO COAT.

IN A MEDIUM SIZED BOWL, WHISK THE EGG YOLK GRATED CHEESE, LOTS OF BLACK PEPPER AND THE RESERVED ASTA WATER. TURN HEAT OFF UNDER THE PAN AND ADD THE EGG YOLK MIXTURE INTO THE PAN WITH THE COOKED ESCAROLE AND DRAINED PASTA AND STIR VIGOROUSLY FOR 1 MINUTE

SERVE WITH AN ADDITIONAL DRIZZLE OF EVOO AND A SQUIRT OF LEMON JUICE ON THE TOP.