SPAGHETTI WITH ANCHOVY CARBONARA

SPAGHETTI WITH ANCHOVY CARBONARA image

Yield 4 servings

Number Of Ingredients 8

Previous Next

12 oz. spaghetti
3 large garlic cloves, thinly sliced
1 two-ounce can flat anchovies, drained or chopped
2 large egg yolks
1/2 tsp finely grated lemon zest
1 tbsp chopped oregano
1/4 cup chopped flat-leaf parsley
Pinch of crushed red pepper

Steps:

1. In a large pot of salted boiling water, cook spaghetti until al dente. Drain pasta, reserving 1/2 cup of cooking water. 2. In a large deep skillet, cook garlic and anchovies in olive oil until anchovies have dissolved. Add spices, then pasta and toss to coat. 3. In a small bowl, whisk the yolks with reserved cooking water and add to pasta. Cook over low heat, tossing until pasta is coated in a creamy sauce. Season with salt and pepper and serve.