Caesar pasta with greens
- Sophie Wyburd
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.3 out of 5.29 ratingsRate
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Toss spaghetti in in a creamy, garlicky, anchovy-based sauce with fried cavolo nero for added texture and depth
Easily doubled
Easily halved
Low sugar
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal606
- fat20g
- saturates7g
- carbs76g
- sugars3g
- fibre6g
- protein27g
- salt1.39g
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Method
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step 1
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.
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step 2
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.
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step 3
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.
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A star rating of 4.3 out of 5.29 ratings
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