CAESAR SPAGHETTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high heat. Once boiling, salt the water. Add the pasta and cook until just shy of al dente, according to package directions.
- Heads up: you need to reserve about 1 cup of the starchy cooking water just before draining.
- While the pasta is cooking, put a large skillet over medium-high heat and add the extra-virgin olive oil. Add the anchovies and cook until they've melted into the oil, about 2 minutes. Reduce the heat to medium-low and add the garlic, stir 1 minute then add in Worcestershire. Shred the escarole and add several handfuls at a time, wilting the greens in the garlic oil. Dress the greens with lots of pepper and a little nutmeg, then squeeze the juice of 1 lemon over the pan. Add the reserved starchy cooking water to the eggs in a small bowl and beat together to temper them. Turn off the heat and add the drained pasta and the egg mixture. Stir to combine. Add half of the cheese and toss vigorously for 1 minute. Dress the pasta with a drizzle of extra-virgin olive oil and transfer to a serving dish. Pass the remaining cheese at the table.
CAESAR SPAGHETTI
Steps:
- In a large pot cook spaghetti in salted boiling water. Reserve one cup of pasta water then drain.
- Add olive oil to large skillet. Add the anchovies and cook in oil until they are melted into the oil about 2 minutes. Add the garlic and Worcestershire sauce. Cook 1 minute.
- Add the endive and nutmeg. Season with salt, then squeeze the in the lemon juice. Beat the egg yolks in a bowl and add the reserved pasta water to temper them then add the eggs to the pan with the cheesed and stir until cheese is melted. Add the pasta into the pan and mix well and let cook until warmed through
- Serve drizzled with olive oil
CAESAR SPAGHETTI
Make and share this Caesar Spaghetti recipe from Food.com.
Provided by Pinay0618
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high heat. Once boiling, salt the water. Add the pasta and cook until just shy of al dente, according to package directions. Reserve about 1 cup of the starchy cooking water just before draining.
- While the pasta is cooking, put a large skillet over medium-high heat and add the EVOO. Add the anchovies and cook until they've melted into the oil, about 2 minutes. Reduce the heat to medium-low and add the garlic, stir 1 minute then add in Worcestershire. Shred the escarole and add several handfuls at a time, wilting the greens in the garlic oil. Dress the greens with lots of pepper and a little nutmeg, then squeeze the juice of 1 lemon over the pan. Add the reserved starchy cooking water to the eggs in a small bowl and beat together to temper them. Turn off the heat and add the drained pasta and the egg mixture. Stir to combine. Add half of the cheese and toss vigorously for 1 minute. Dress the pasta with a drizzle of EVOO and transfer to a serving dish. Pass the remaining cheese at the table.
Nutrition Facts : Calories 596.6, Fat 18.2, SaturatedFat 3.2, Cholesterol 110, Sodium 273.2, Carbohydrate 90.4, Fiber 5, Sugar 2.6, Protein 18.5
CLASSIC CANADIAN CAESAR
This drink is very popular in Canada. Take a lick of the celery salt and then a drink of the Caesar through the straw for the proper Caesar experience.
Provided by ambibambi
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
- Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.5 g, Fat 0.7 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 5407.7 mg, Sugar 9.5 g
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