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.
Photo: Caesar Spaghetti Recipe

















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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.
By praize17_7844656
cOLORADO sPRING...
on October 11, 2012
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I usually love Rachel's recipes however this one was not great. I followed the recipe exactly except I used 4 anchovy fillets instead of 6 like the recipe said and it was still way too fishy. I gave it 3 stars because of the creaminess of the pasta and the fact that I will probably make this again, but next time I will omit the anchovy all together.
By ladyhawke_3490700
Simi Valley, CA
on July 04, 2012
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Wow, this was yummy, totally captures the flavors of a caesar, right on Rachel! Whoever said this was tasteless, no offense, but you did something wrong..certainly do not be afraid to really put anchovies and garlic in there, it does NOT taste fishy. Super good with the Grilled Chicken with Arugula Pesto, but I think it would stand on its own, no problem.
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