1 egg
2 Tbsp olive oil
2 garlic cloves, smashed
1 2 oz. can anchovies, drained
8 oz. fettuccine
2 Tbsp grated Parmesan
12-14 inner leaves romaine, sliced
1 Tbsp. fresh lemon juice, salt & pepper
Directions:
Softboil egg.
Heat olive oil in medium skillet, add garlic, saute 5 minutes. Dice anchovies, add to oil. Saute 2 minutes.
Cook fettuccine, drain. Discard garlic pieces. Pour anchovies, oil over pasta.
Crack egg, spoon yolk onto pasta. Sprinkle on cheese.
Stir in lettuce and lemon juice. Toss gently. Season with salt, pepper.
A note on food safety:
This recipe calls for raw egg. In many areas, raw eggs can harbor harmful bacteria. To avoid the risk, try substituting a product like Egg Beaters.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Saturday May 6th, 2006