1.5 cups spaghetti
1/4 cup extra-virgin olive oil
3 large garlic cloves (thinly sliced)
1 can flat anchovy (drained and chopped)
Pinch of red pepper (crushed)
1/2 tsp lemon zest (finely grated)
1 Tbs oregano (chopped)
1/4 cup flat-leaf parsley (chopped)
2 large egg yolks
Salt and freshly ground pepper
In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta and reserving 1/2 cup of the cooking water.
In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from the heat.
Whisk the yolks with the reserved cooking water into a small bowl and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce.
Season with salt and pepper and serve.
Cooking time: 30 minutes
Pairs well with Survivor Sauvignon Blanc.