Caesar Spaghetti

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I too was a little skeptical of trying this but Rachel hasn't ever let me down before and this time was no exception. My greens were still a little crunchy instead of being mushy and it wasn't too lemony like I had thought it might be. I added grilled chicken that had been marinated but not the one with the arugula and it went well with the pasta.Will definitely make again for company.

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Gwen,
She used anchovies out of of a jar, but she said you can use them out of the tin. You don't need to de-bone them, they actually "melt" in the oil. I always find escarole at the Whole Foods store or Market of Choice. I am going to make this recipe tonight. Looked so good!

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you've got to give this a try...it was superb!

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I turned on Rachael tonight as she was making this dish. As she read off the ingredients, I kept thinking "I have that" so I decided to make it. It was truly delicious! The egg yolks mixed in at the end add a nice carbonara-like creaminess to it that really mimics Caesar salad. This is going to made again and again!

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I especially like the creamy texture and nutty flavor. I love escarole and I am always looking for new ways to enjoy it.

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I made this recipe the day after the show aired. The pasta was delicious but I think that it needed something. I did not make the chicken and that was probably it. My husband wants me to repeat the recipe, but make the chicken with it. Definitely worth making.

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I walked in just as Rachael served this dish, it looked so good and I'll try it.
How were the anchovies prepared? Just out of a can? Do they need de-boning like sardines? And where can you get the greens?

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I had no idea what to expect when I started putting this dish together. But I was so glad I tried it. The caesar flavors were delicous with the pasta. A great weeknight meal.
I served this with the arugala pesto chicken and I think next time I would serve them separately. This pasta has so much flavor, it's delicious on its own with some crusty bread.
I'm actually looking forward to serving this during warmer weather when I can let it cool and it's more of a pasta salad.

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Tried this with the grilled pesto chicken (aother Rachel receipe, and we found it enjoyable. We did not have escarole in our area, so I substituted kale. I precooked the kale prior to the steps of this receipe to help make it easier to eat.