Ingredients

Salt and black pepper

1 pound whole wheat spaghetti

About 1/4 cup EVOO (extra-virgin olive oil)

6 - 8 flat anchovy fillets

1 fresh chile pepper, such as red cherry or fresno, seeded and sliced or finely chopped

5 - 6 cloves garlic, finely chopped

1 bunch cavolo nero (also called black, tuscan, dinosaur or lacinato kale), stemmed and shredded

A few grates nutmeg

2 large egg yolks

Grated pecorino-romano cheese

Preparation

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a cup of the pasta cooking water.
  2. While the pasta is working, heat the oil, in a large skillet over medium heat. Add the anchovies, cover the pan with a splatter screen or loose foil and let the anchovies melt into the oil.
  3. Add the chile pepper and garlic and stir for 2 minutes.
  4. Add the kale and let it wilt; season with a little nutmeg.
  5. In a measuring cup, beat the egg yolks with some of the reserved pasta cooking water.
  6. Toss the drained spaghetti with the kale, a few handfuls of pecorino-romano, lots of black pepper and the tempered egg yolks; add more pasta cooking water as necessary to evenly coat.
  7. Serve the pasta in shallow bowls.