Whole Wheat Spaghetti With Anchovies And Kale

• Salt and black pepper
• 1 pound whole wheat spaghetti
• About 1/4 cup EVOO (extra-virgin olive oil)
• 6 - 8 flat anchovy fillets
• 1 fresh chile pepper, such as red cherry or fresno, seeded and sliced or finely chopped
• 5 - 6 cloves garlic, finely chopped
• 1 bunch cavolo nero (also called black, tuscan, dinosaur or lacinato kale), stemmed and shredded
• A few grates nutmeg
• 2 large egg yolks
• Grated pecorino-romano cheese

1. 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a cup of the pasta cooking water.
2. 2. While the pasta is working, heat the oil, in a large skillet over medium heat. Add the anchovies, cover the pan with a splatter screen or loose foil and let the anchovies melt into the oil.
3. 3. Add the chile pepper and garlic and stir for 2 minutes.
4. 4. Add the kale and let it wilt; season with a little nutmeg.
5. 5. In a measuring cup, beat the egg yolks with some of the reserved pasta cooking water.
6. 6. Toss the drained spaghetti with the kale, a few handfuls of pecorino-romano, lots of black pepper and the tempered egg yolks; add more pasta cooking water as necessary to evenly coat.
7. 7. Serve the pasta in shallow bowls.

salt, whole wheat spaghetti, evoo, anchovy, chile pepper, garlic, black, grates nutmeg, egg yolks, pecorinoromano cheese

Taken from www.epicurious.com/recipes/member/views/whole-wheat-spaghetti-with-anchovies-and-kale-51962021 (may not work)