Spaghetti with Anchovy Carbonara

• Seafood

  • 1 2-ounce can Flat anchovies

• Produce

  • 1/4 cup Flat-leaf parsley
  • 3 Garlic cloves, large
  • 1/2 tsp Lemon, zest
  • 1 tbsp Oregano

• Refrigerated

  • 2 Egg yolks, large

• Pasta & Grains

  • 12 oz Spaghetti

• Baking & Spices

  • 1 Pinch Aleppo pepper or crushed red pepper
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on foodandwine.com

Description

Ingredients

• 12 ounces spaghetti
• 1/4 cup extra-virgin olive oil
• 3 large garlic cloves, thinly sliced
• One 2-ounce can flat anchovies, drained and chopped
• Pinch of Aleppo pepper or crushed red pepper
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon chopped oregano
• 1/4 cup chopped flat-leaf parsley
• 2 large egg yolks
• Salt and freshly ground pepper

Directions

• In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from the heat. In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.