Caesar Spaghetti


  • 1 lb spaghetti
  • ¼ cup extra virgin olive oil, plus some for drizzling (EVOO)
  • 6 anchovy fillets, drained
  • 4 large garlic cloves, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 2 medium head escarole, washed
  • 1 lemon, halved
  • + 3 more ingredients
    • ¼ teaspoon freshly grated nutmeg (to taste)
    • 2 large egg yolks
    • 1 cup grated pecorino romano cheese

1 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. Reserve about 1 cup of the starchy cooking water just before draining. 2 While the pasta is cooking, put a large skillet over m...

View full recipe at SpringPad


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