Sort ingredients
userdd6767
QR Code
Listen
Pdf
Bring a large pot of generously seasoned water to a boil. Add the pasta and cook until al dente according to package directions.
While the pasta cooks, combine olive oil, anchovies with their oil and smashed garlic cloves in a small saucepan and place over low heat. As the anchovies begin to melt into the oil, stir gently to break them up. When the garlic is lightly golden all over, about 8 minutes, add ¼ cup of pasta water from the pot of boiling pasta and remove from heat. Remove and discard any large garlic pieces.
In a small bowl, beat eggs, Parmesan and a generous pinch of ground black pepper until well combined. Set aside until the pasta is ready.
When pasta is ready to drain, remove the pot from the heat and reserve about 1 cup of water. Drain pasta well in a colander. Return the pasta to the pot and, off heat, stir in the anchovy mixture until well coated. Add the egg and cheese mixture and continue to toss and stir vigorously until the pasta is well coated in a smooth, creamy sauce. If the sauce doesn’t thicken, return to medium heat for a few seconds at a time, stirring continuously to release steam and emulsify the mixture. Add a splash of pasta water at a time if the pasta feels dry.
Serve immediately, topped with additional Parmesan and more black pepper.