CAESAR SPAGHETTI

Caesar Spaghetti image

Provided by barbara lentz @blentz8

Number Of Ingredients 11

Previous Next

1 pound(s) spaghetti
3 tablespoon(s) olive oil
8 anchovy fillets drained
4 clove(s) garlic minced
1 tablespoon(s) worcestershire sauce
4 heads of endive chopped
1/4 teaspoon(s) nutmeg
1 lemon juiced
2 large egg yolks
2 cup(s) grated pecorino romano cheese
good quality olive oil for drizzling

Steps:

In a large pot cook spaghetti in salted boiling water. Reserve one cup of pasta water then drain.
Add olive oil to large skillet. Add the anchovies and cook in oil until they are melted into the oil about 2 minutes. Add the garlic and Worcestershire sauce. Cook 1 minute.
Add the endive and nutmeg. Season with salt, then squeeze the in the lemon juice. Beat the egg yolks in a bowl and add the reserved pasta water to temper them then add the eggs to the pan with the cheesed and stir until cheese is melted. Add the pasta into the pan and mix well and let cook until warmed through
Serve drizzled with olive oil