Directions:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a cup of the pasta cooking water.
- While the pasta is working, heat the EVOO, 4 turns of the pan, in a large skillet over medium heat. Add the anchovies, cover the pan with a splatter screen or loose foil and let the anchovies melt into the oil. Add the chile pepper and garlic and stir for 2 minutes. Add the kale and let it wilt; season with a little nutmeg.
- In a measuring cup, beat the egg yolks with some of the reserved pasta cooking water. Toss the drained spaghetti with the kale, a few handfuls of pecorino-romano, lots of black pepper and the tempered egg yolks; add more pasta cooking water as necessary to evenly coat. Serve the pasta in shallow bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 571.66 Kcal (2393 kJ) | ||
| Calories from fat | 166.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.46g | 28% | |
|---|---|---|---|
| Cholesterol | 93mg | 31% | |
| Sodium | 46.58mg | 2% | |
| Potassium | 331.17mg | 7% | |
| Total Carbs | 87.66g | 29% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 20.73g | 41% | |
| Vitamin C | 17.5mg | 29% | |
| Iron | 5.2mg | 29% | |
| Calcium | 68.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 339.19 Kcal (1420 kJ) | ||
| Calories from fat | 98.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.95g | 28% | |
|---|---|---|---|
| Cholesterol | 55.18mg | 31% | |
| Sodium | 27.64mg | 2% | |
| Potassium | 196.5mg | 7% | |
| Total Carbs | 52.01g | 29% | |
| Sugars | 0.36g | 2% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 12.3g | 41% | |
| Vitamin C | 10.4mg | 29% | |
| Iron | 3.1mg | 29% | |
| Calcium | 40.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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