Photo: Caesar Spaghetti Recipe
Ingredients
- Salt
- 1 pound spaghetti
- 1/4 cup extra-virgin olive oil, plus some for drizzling
- 6 anchovy fillets, drained
- 4 large cloves garlic, grated or finely chopped
- 2 teaspoons to 1 tablespoon Worcestershire sauce, eyeball the amount
- 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
Directions
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 package directions.
Heads up: you need to reserve about 1 cup of the starchy cooking water just before draining.
While the pasta is cooking, put a large skillet over medium-high heat and add the extra-virgin olive oil. Add the anchovies and cook until they've melted into the oil, about 2 minutes. Reduce the heat to medium-low and add the garlic, stir 1 minute then add in Worcestershire. Shred the escarole and add 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 1 lemon over the pan. Add the reserved starchy cooking water to the eggs in a small bowl and beat 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 extra-virgin olive oil and transfer to a serving dish. Pass the remaining cheese at the table.
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By Gustation
on June 10, 2013
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This was the first of Rachael's recipes I've tried. It was, in a word, terrible. The dish was a vapid and flavorless mess of pasta with a few hints of something crunchy. First of all, it needs more stuff in it: maybe cherry tomatoes, carrots, bacon, even croutons on top! I could not taste any of the listed ingredients except cheese. No tasty garlic, lemon, or anchovies came through. Second, it was too thick and sticky, like in elementary school when we mixed corn starch and water. I love Caesar salad because it is fresh and crisp...but those qualities did not translate to this dish.
By darlingnikki41
on June 02, 2013
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This was one of the worst dishes I have tried of Rachael's. Sorry! I may have added too much pasta water to start out as it never thickened. No flavor at all! Another thing is the recipe should mention using good quality olive oil. The olive oil I have is bitter (not realizing until after I made this dish, and made this whole dish taste like I put poison in it. Never trying this again.
By TravelerTrish
Houston, TX
on October 21, 2012
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This was an interesting change for pasta night, especially paired with the arugula pesto chicken. The flavors were nice for dinner in our still hot Houston evenings. A minus was the large number of dishes to clean afterwards.
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