Rachael Ray’s Caesar Salad Pasta Recipe
Ingredients:
1 lb whole-wheat or whole-grain spaghetti
1/4 cup extra virgin olive oil) plus some for drizzling
6-8 anchovy fillets, drained
4 large garlic cloves, grated or finely chopped
2 tsp Worcestershire sauce
1 bunch of cavolo nero kale, stemmed and shredded
Lots of coarse black pepper
1/4 tsp freshly grated nutmeg, to taste
1 lemon
2 large egg yolks
1 1/2 cups grated Pecorino Romano cheese
Dr Oz: Rachael Ray Caesar Pasta Recipe
Directions:
1. Boil your pasta according to the directions on the box. You want a nice al dente pasta.
2. Drain the pasta but keep an extra cup of the starchy cooking liquid to temper the eggs later on.
3. Meanwhile, over medium-high heat, warm up a pan with olive oil (or EVOO like Rachel Ray likes to say!).
4. Add the anchovies to the pan and cook until they melt into the oil, which takes a couple of minutes. After this happens, the anchovies will not have a “fishy” taste.
5. Reduce the heat to medium-low and add garlic into the pan.
6. Cook for a minute and then mix in the Worcestershire sauce.
7. Wilt the kale into the pan and add some nutmeg, lots of pepper and the fresh lemon juice.
8. Beat the egg yolks in a separate bowl with a fork and add the warm starchy pasta water to help temper the egg yolks.
9. Turn the heat off and mix the pasta into the pan.
10. Toss in the eggs and half of the pecorino romano cheese into the pan for a minute.
11. Serve with olive oil drizzled on top and with a sprinkling of the cheese.
