Caesar Spaghetti with Pine Nuts (PDF)
Recipe 341 of 365
When I mixed olive oil, garlic, anchovies, lemon juice, Parmesan cheese, pine nuts, and egg yolk into hot spaghetti, the results were delicious . . .and a little familiar. This pasta should be eaten the minute it’s made.
TIME: 10 minutes active time
MAKES: 1 to 2 servings
1/4 pound spaghetti
2 tablespoons olive oil
2 cloves garlic, finely chopped
3 anchovies, finely chopped
1/4 cup pine nuts, roughly chopped
Salt and freshly ground pepper
Juice of one Meyer (or regular) lemon
1/4 cup finely grated Parmesan cheese
1 large egg yolk (from a source you trust)
Heat a pot of salted water for the spaghetti. Add the pasta, and set a timer for 6 minutes.
Heat a small frying pan over low heat. Add the oil, then the garlic and anchovies, and cook for 2 to 3 minutes, stirring occasionally, until the garlic begins to turn blonde. Increase head to medium, add the pine nuts, and cook, stirring, until the pine nuts are toasted, about 2 minutes. Remove pan from heat.
When pasta is cooked al dente, drain it, then return it to the pan. Add the pine nut mixture and the lemon juice, and stir to blend. Add the cheese and the yolk, and stir again, using tongs to separate pasta strands and make sure the sauce is evenly distributed. Serve immediately, dusted with additional Parmesan cheese.