Makes 4 servings
- 1 lb whole wheat or whole-grain spaghetti
- 1/4 cup extra-virgin olive oil (plus more from drizzling)
- 6-8 anchovy fillets, drained
- 4 large garlic cloves, grated and 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
- 1 lemon
- 2 large egg yolks
- 1 1/2 cups grated Pecorino Romano cheese
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 al dente. 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 extra virgin olive oil. 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. Add several handfuls of kale 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 extra virgin olive oil and serve. Pass the remaining cheese at the table.