Bucatini with Garlic, Parmesan and Toasted Bread Crumbs
- Fresh Bucatini (made from Thomas Keller’s pasta dough)
- 3 Tbsp Olive oil
- 3 Anchovy filets
- 4 cloves garlic, crushed
- 2 Tbsp red pepper flakes
- 2 large eggs, room temperature
- 1 cup grated parmesan cheese
- 1-2 tsp lemon juice
- Salt and cracked pepper to taste
- Toasted bread crumbs
- ¼ cup parsley, chopped
Put a large pot of salted water over high heat to boil.
Heat olive oil over medium heat. Add anchovy and stir until onion starts to soften and anchovy dissolves. Add garlic and stir for 1-2 minutes until fragrant. Add red pepper flakes and remove from heat.
Combine egg with parmesan cheese, stirring well to prevent lumps.
Add pasta and boil very briefly until just cooked through. Reserve 1 cup cooking liquid and drain the rest. Return pasta to pot. While pasta is still hot, toss with the olive oil mixture to coat, then pour the egg and cheese mixture in and whisk quickly until the eggs thicken.
Stir in lemon juice. Season with salt and cracked pepper to taste, then toss in toasted bread crumbs and parsley, adding pasta water as needed for moisture. Serve immediately.
