Spaghetti With Anchovy Carbonara
- 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
- 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.
spaghetti, garlic, flat anchovies, egg yolks, lemon zest, oregano, flatleaf, red pepper
Taken from www.epicurious.com/recipes/member/views/spaghetti-with-anchovy-carbonara-50132147 (may not work)