1 pound spaghetti or whole wheat or whole grain spaghetti
1/4 cup EVOO (extra virgin olive oil) plus some for drizzle
6 - 8 oz anchovy fillets, drained
4 large garlic cloves, grated or finely chopped
2 teaspoons Worcestershire sauce
2 medium heads of escarole, washed and dried
Lots of course black pepper
1/4 tsp freshly grted nutmet, or to taste
2 large egg yolks
1 1/2 cups grated Percoriono Romano cheese
Bring a large pot of water to boil for the pasta. When the water boils, add the pasta and cook the pasta to just shy of al dente. Heads up; you need to reserve a cup of the starchy cooking water just before draining.
While the past 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 worchestershire sauce.
Tear the escarole and add severl handfulls at a time, then stir the wilting greens to coat the garlic oil. Season the greenswith lots of pepper and a little nutmeg, then squeeze the juice of the lemon over the greens. In a heat proof bowl, add the reserved pasta cooking water to the egg yolks and beat together to temper the.
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 vigourously for 1 minute. Dress the misture with an extra drizzle of EVOO and serve. Pass the remaining cheese at the table.