Whole Wheat Spaghetti With Anchovies and Kale

Recipe is from Rachael Ray.

• Ready In: 30 mins
• Serves: 4

Ingredients

•  salt and black pepper
• 1  lb  whole wheat spaghetti
• 1⁄4 cup  extra-virgin olive oil
• 6 -8  flat anchovy fillets
• 1  fresh chili pepper, seeded and sliced
• 5 -6  garlic cloves, finely chopped
• 1  bunch kale, stemmed and shredded
• 1  few grates nutmeg
• 2  large  egg yolks
•  grated pecorino romano cheese

Directions

1. 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.
2. 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.
3. 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.