I love simple and tasty pasta recipes. I try to include one in every week's meal plan. This recipe is from Food & Wine magazine ("Spaghetti with Anchovy Carbonara"). I liked both, the texture and flavor of this dish. I liked the creaminess of the egg-yolk-and-cooking-water sauce. That's definitely something to use in other pasta dishes as well.
12 ounces spaghetti
8-10 anchovy fillets with oil
2 tbsp olive oil
3 large garlic cloves, very thinly sliced
3-4 dashes crushed red pepper
finely grated zest from 1 lemon
1 tsp dried oregano
1/4 fresh parsley, chopped
2 large egg yolks
Salt and freshly ground black pepper
Cook the pasta al dente in salted water, drain, and reserve 1/2 cup of cooking water. In a large, deep skillet, heat the oil and anchovy fillets over low heat until anchovies have dissolved, about 7-10 minutes. Add garlic and fry until soft, about 2-3 minutes. Add the red pepper, zest, oregano, parsley, and black pepper. Then add pasta and toss to coat. Whisk together egg yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 2 minutes. Season to taste with salt and pepper and serve.