- 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
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.
While the pasta is working, heat the EVOO, 4 turns of the pan, 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. Add the chile pepper and garlic and stir for 2 minutes. Add the kale and let it wilt; season with a little nutmeg.
In a measuring cup, beat the egg yolks with some of the reserved pasta cooking water. 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. Serve the pasta in shallow bowls.