Pici Pasta With Dandelion Greens

• 12 ounces pici pasta
• 1 bunch dandelion greens, washed
• 1 garlic clove, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 eggs, lightly beaten
• Kosher salt
• 1 teaspoon Aleppo pepper or dried crushed chili
• 1/4 cup grated fresh Pecorino Romano cheese
• 2 tablespoons coarse fresh bread crumbs

1. Bring a large pot of water to a boil with 2 tablespoons kosher salt.
2. Slice the stems off the dandelion greens until only about 1/2 inch remains.
3. Heat the oil and garlic in a saute pan until the garlic becomes fragrant and starts to sizzle, but not turn brown. Toss in the dandelion greens and move them around in the pan. Cook partially covered until the greens are wilted and softened, about 5 minutes.
4. Meanwhile, cook the pasta until al dente -- it will take a bit longer to cook than spaghetti or other thin pasta shapes. Just before draining, scoop out 1/3 cup of the pasta water and whisk into the eggs.
5. Add the drained pasta to the saute pan off the heat; drizzle in the eggs and chili and toss everything together. Taste for seasoning and add more salt, if needed.
6. Stir the Pecorino and bread crumbs together in a little bowl; sprinkle over the pasta and serve.

pici pasta, dandelion, garlic, extravirgin olive oil, eggs, kosher salt, pepper, romano cheese, bread crumbs

Taken from food52.com/recipes/26319-pici-pasta-with-dandelion-greens (may not work)