Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
