Caesar Spaghetti

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Old Fav New Flave

Picture of Caesar Spaghetti Recipe Photo: Caesar Spaghetti Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 26 Reviews
Total Time:
20 min
Prep
5 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 26 reviews

  • on August 07, 2011

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    The good news about this recipe is that the pasta and sauce are very creamy. The bad news is that, much to my surprise, it lacked any distinctive flavor other than a hint of lemon. I used the max amounts for the suggested seasonings and the only substitutions I made were whole wheat pasta (which Rachael said she she sometimes uses in this recipe and spinach instead of escarole. I find escarole to be totally flavorless and love spinach. It didn't help. If you like bland pasta, you'll be comfortable with this recipe.

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  • on April 22, 2011

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    Simple and DELICIOUS! Hubby & I ate the entire thing in one sitting (oink. What more can I say? LOL

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  • on February 19, 2011

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    This was probably one of the best homemade pasta dishes I've ever had. The egg added this delicious creaminess to the pasta without the added fatty milk or butter that you sometimes need to add a certain creaminess to a pasta dish. I will DEFINITELY make this again. One of my favorites!

    people found this review Helpful.
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