Ingredients

12 oz. spaghetti

3 large garlic cloves, thinly sliced

1 two-ounce can flat anchovies, drained or chopped

2 large egg yolks

1/2 tsp finely grated lemon zest

1 tbsp chopped oregano

1/4 cup chopped flat-leaf parsley

Pinch of crushed red pepper

Preparation

  1. In a large pot of salted boiling water, cook spaghetti until al dente. Drain pasta, reserving 1/2 cup of cooking water.

  2. In a large deep skillet, cook garlic and anchovies in olive oil until anchovies have dissolved. Add spices, then pasta and toss to coat.

  3. In a small bowl, whisk the yolks with reserved cooking water and add to pasta. Cook over low heat, tossing until pasta is coated in a creamy sauce. Season with salt and pepper and serve.