Whole Wheat Spaghetti With Anchovies and Kale

Name: Whole Wheat Spaghetti With Anchovies and Kale
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: salt and black pepper; 1 lb whole wheat spaghetti; 1/4 cup extra-virgin olive oil; 6 -8 flat anchovy fillets; 1 fresh chili pepper, seeded and sliced; 5 -6 garlic cloves, finely chopped; 1 bunch kale, stemmed and shredded; 1 few grates nutmeg; 2 large egg yolks; grated pecorino romano cheese

Submitted by Pinay0618

"Recipe is from Rachael Ray."

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Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

salt and black pepper
1 lb whole wheat spaghetti
¹⁄₄ cup extra-virgin olive oil
6 -8 flat anchovy fillets
1 fresh chili pepper, seeded and sliced
5 -6 garlic cloves, finely chopped
1 bunch kale, stemmed and shredded
1 few grates nutmeg
2 large egg yolks
grated pecorino romano cheese

directions

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.
While the pasta is working, heat the EVOO, 4 turns of the pan, 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. Add the chile pepper and garlic and stir for 2 minutes. Add the kale and let it wilt; season with a little nutmeg.
In a measuring cup, beat the egg yolks with some of the reserved pasta cooking water. 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. Serve the pasta in shallow bowls.