1 fresh chile pepper (red cherry or fresno) sliced and seeded
5-6 cloves of garlic, finely chopped
1 bunch kale (cavolo nero, aka black or Tuscan, best), stemmed and shredded
a few grates of nutmeg
2 large egg yolks
grated pecorino-romano cheese
Instructions
Cook pasta and reserve a little cooking water
While pasta is cooking, heat olive oil in a large skillet over medium high heat. Add the anchovies (which will disintegrate)and cover the pan with a splatter screen, lid, or loose foil. Let the anchovies melt into the oil.
Add the chile pepper and garlic and stir for two minutes. Add kale and let it wilt; season with a little nutmeg (or cinnamon, if you don't have nutmeg).
In a measuring cup, beat the egg yolks with some reserved cooking water; toss the drained spaghetti with the kale. Toss with a few handfuls of cheese and lots of black pepper and the tempered egg yolks. Add more pasta water as necessary.
Serving
Suggestions
Serve in shallow bowls
Originally Submitted
5/14/2011
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