SERVES 4

Ingredients:

Salt

1 pound spaghetti or whole-wheat or whole-grain spaghetti

¼ cup EVOO (extra-virgin olive oil), plus some for drizzling

6 to 8 anchovy fillets, drained

4 large garlic cloves, grated or finely chopped

2 teaspoons Worcestershire sauce (eyeball it)

2 medium heads of escarole, washed and dried

Lots of coarse black pepper

¼ teaspoon freshly grated nutmeg, or to taste

1 lemon

2 large egg yolks

1½ cups grated Pecorino Romano cheese

Method:

Bring a large pot of water to a boil for the pasta. When the water boils, add salt and cook the pasta to just shy of aldente. 

Heads up: You need to reserve about 1 cup of starchy cooking water just before draining. While the pasta is cooking, place a large skillet over medium-high heat with the EVOO. 

Add the anchovies to the pan and cook until they’ve melted into the oil, about 2 minutes. Reduce the heat to medium-low and add the garlic. 

Stir for 1 minute, then add the Worcestershire sauce. Tear the escarole and add several handfuls at a time, then stir the wilting greens to coat with the garlic oil. Season the greens with lots of pepper and a little nutmeg, then squeeze the juice of the lemon over the greens.

In a heat-proof bowl, add the reserved pasta cooking water to the egg yolks and beat together to temper them. Turn off the heat under the skillet and toss the drained pasta with the greens and eggs and half of the cheese to coat evenly; toss vigorously for 1 minute. 

Dress the mixture with an extra drizzle of EVOO and serve. Pass the remaining cheese at the table.