Rachael Ray: Rachael's Daytime Talkshow

Caesar-Style Spaghetti

Rachael turns everyone's favorite salad into a pasta supper.

Ingredients

1 pound whole wheat spaghetti
Salt and ground black pepper
1/4 cup EVOO - Extra Virgin Olive Oil, plus some for drizzling
6 anchovy filets, drained
4 large cloves garlic, grated or finely chopped
2 small to medium heads escarole, cored, washed and thinly sliced or shredded
Zest of 1 lemon
1 large egg yolk
3/4 cup grated Pecorino Romano cheese

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Preparation

Place a large pot of salted water over high heat to boil. Once the water is boiling, add pasta and cook just shy of al dente, according to package directions. When the pasta's ready, reserve about a cup of the cooking water, then drain and return the pasta to the pot it was cooked in.

While the pasta is cooking, place a large skillet over medium-high heat with the EVOO. Add anchovies to the pan and cook until they've melted into the oil, about 2 minutes. Add garlic and cook until aromatic, about 1 minute. Add the escarole and lemon zest, turning greens occasionally with tongs until wilted, about 1 minute. Add the drained pasta to the pan and toss to coat.

In a medium-size bowl, whisk together the egg yolk, grated cheese, lots of black pepper and the reserved pasta water. Turn heat off under the pan and add the egg yolk mixture into the pan with the cooked escarole and drained pasta, and stir vigorously for 1 minute.

Serve with an additional drizzle of EVOO and a squirt of lemon juice on the top.