Caesar Spaghetti

barbara lentz


unique and tasty


☆☆☆☆☆ 0 votes

10 Min
25 Min
Stove Top


  • 1 lb
  • 3 Tbsp
    olive oil
  • 8
    anchovy fillets drained
  • 4 clove
    garlic minced
  • 1 Tbsp
    worcestershire sauce
  • 4
    heads of endive chopped
  • 1/4 tsp
  • 1
    lemon juiced
  • 2 large
    egg yolks
  • 2 c
    grated pecorino romano cheese
  • ·
    good quality olive oil for drizzling

How to Make Caesar Spaghetti


  1. In a large pot cook spaghetti in salted boiling water. Reserve one cup of pasta water then drain.
  2. 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.
  3. 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
  4. Serve drizzled with olive oil

Printable Recipe Card

About Caesar Spaghetti

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American

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