Caesar pasta with greens
Toss spaghetti in in a creamy, garlicky, anchovy-based sauce with fried cavolo nero for added texture and depth
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Prep:10 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 606
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fat 20g
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saturates 7g
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carbs 76g
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sugars 0g
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fibre 6g
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protein 27g
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salt 1.39g
Ingredients
- 400g spaghetti
- 2 tbsp olive oil
- 2 garlic cloves , crushed
- 8 anchovies in oil , drained
- 200g cavolo nero (or spinach, kale or chard) , roughly chopped into 1cm thick slices
- 4 eggs , 1 whole and 3 egg yolks (freeze the whites for another recipe)
- 90g parmesan , finely grated
- ½ lemon , juiced
Method
Bring a large pan of salted water to a boil. Cook the spaghetti according to pack instructions until al dente, around 8 mins. Drain well, reserving a large mugful of pasta water.
Meanwhile, heat the oil in a large frying pan over a low-medium heat. Add the garlic and anchovies and cook for 2 mins, breaking up the anchovies with the side of the spoon. Increase the heat to medium-high and mix in the cavolo nero along with a splash of water. Cook for 3-5 mins until the greens have wilted. Remove the pan from the heat.
Put the eggs in a bowl and whisk in the parmesan, then season with lots of black pepper. Stir the spaghetti into the pan of cavolo nero, add the parmesan mixture and a splash of the reserved pasta water, then give it all a throrough mix until the sauce has thickened and looks creamy. Season to taste with salt, pepper and lemon juice.
