Caesar Spaghetti

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I so wanted to love this!! My daughters and I love Caesar salad and spaghetti, so how could I go wrong, right? The sauce had no taste, even after 8 anchovies and the garlic. The sauce thickened up fine, but it was lacking a lot of flavor. The pesto chicken was so-so, I would never make it again.
Sorry Rachel.. usually you hit it out of the park, but this one was 3 strikes and you're out!
(My kids are choking it down as I type this..

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Yikes! The anchovies are salty, the Worcestershire is salty, the Parm is salty - just too much. For several years I have made a good green salad dressed with Caesar dressing, and prepared about half portions of pasta, usually thin spaghetti, and tossed it all together - very good if I say so myself. But with the greens and anchovies both cooked in this dish, there's no contrast, no freshness. I like RR, but this is not very good.

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I do HATE that word, but I loved this pasta dish. I used 2 large bunches rainbow swiss chard for the greens (could use more if like higher proportion of greens to pasta, extra few garlic cloves, and three large chopped shallots sauteed prior to adding the anchovies . I also used angel hair pasta. Nice as a main dish with a glass of chardonnay..

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I tried this one out for my boyfriend who was skeptical about anchovies. I presented it to him and he loved it!!! Asking, "where are the anchovies?" I substituted the escarole with a couple of bags of baby spinach and added a few pepper flakes and some prepared grilled breast chunks and it was phenominal! My huntie and I will definitely make this recipe again and again. Two thumbs up!!

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I loved this recipe. I did substitute radicchio for escarole because the store was out. It turned out really good.

Quick, easy and really really tasty.

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This dish is delicious. It really has all the flavor notes of a caesar salad. Made with whole wheat pasta and left out the chicken for vegetarian entree. Added extra greens, more garlic and some red pepper flakes to the oil for some kick. Warning: very rich...my eyes were bigger than my stomach on this one. Will definitely make again.

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I so wanted to like this dish, and according to the positive reviews I must have messed up somewhere when preparing this. I love anchovies and garlic like there's no tomorrow, but warm, wilted Escarole was just an unpleasant taste in this dish. Plus, my sauce didn't thicken like it should have and I feel like I wasted almost a whole container of Pecorino Romano. Perhaps I added to much lemon juice and/or pasta water with beaten eggs. On the plus side, I tempered the eggs ok to where they didn't curdle!

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I just made this tonight for my family, which included my parents. I followed the recipe to the letter. It was perfect and impressive. You can make the pesto a day ahead if you need. This will cut down on your prep time. I also washed and bagged the escarole before company arrived, which made the cooking/prep time much easier.

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I made this tonight and knew as soon as I smelled it that it would be a favorite. Her "Minestra" soup is also full of escarole with some nutmeg, and it is one of my favorite soups ever, so I thought this would be a keeper. I was right. I didn't have anchovies, but substituted anchovy paste which was fine. I so love the escarole that I wish I would have gotten an extra head of it! I did fix the chicken, but substituted my own homemade basil pesto that I had frozen from last summers basil bounty. Will definitely fix this again and again. I think it would also be great as a cold salad with bowtie pasta for the summer.

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From the moment I saw Rachael making this I had to have it. Unfortunately I thought it was awful -- something I don't think I've ever said about a recipe of hers. I thought there was too much nutmeg and anchovy and my sauce didn't thicken like it should have. I also over cooked the escarole - I think.

I do plan on trying it again with no anchovies and far less nutmeg. I'm also going to use dried pasta maybe even a ziti or bowtie. The fresh linguini didn't stand up to the tossing needed to coat it and effectively mix in the escarole.

I'm thinking of adding some shallots and garlic and maybe a few calamata olives at the end. Maybe even deglazing with a little white wine.

The arrugula pesto chicken served with it was good though I'll play with the ratio of arrugula to basil next time. I also substituted pine nuts as I am allergic to pistachios. This tossed with some rotini would be a good meal in itself.