Categories: Pasta
Ingredients
- Salt
- 1 lb. spaghetti
- 1/4 cup olive oil, plus some for drizzling
- 4 large garlic cloves, grated or finely chopped
- 2 tsp Worcestershire
- 2 medium heads of escarole, washed and dried
- Lots of black pepper
- 1/4 tsp freshly grated nutmeg, or to taste
- 1 lemon
- 2 large eggs yolks
- 1 1/2 cups grated Pecorino Romano
Directions
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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. Reserve about 1 cup of starchy cooking water just before draining.
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While the pasta is cooking, place a large skillet over medium-low heat with the olive oil. Add the garlic. Stir for 1 minute, then add the Worcestershire. Tear the escarole and add several handfuls at a time, then stir the wilting greens to coat with the garlic. Season the greens with lots of pepper and a little nutmeg, then squeeze the juice of the lemon over the greens.
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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 olive oil and serve. Pass the remaining cheese at the table.