Spo Pasta Recipe

Bring water to boil

In a large pot, bring 4 liters of water to a rolling boil. Add 1 tablespoon coarse salt once boiling.

Cook pasta

Add 12 oz dry spaghetti or linguine and cook until just shy of al dente (about 8 minutes, or 1–2 minutes less than package instructions). Reserve 1 1/2 cups (360 ml) of the pasta cooking water before draining.

Prepare aromatics

While pasta cooks, finely mince 4 garlic cloves and 1 shallot. Rinse and pat dry 4 anchovy fillets, then finely chop them.

Toast aromatics

Heat 3 tablespoons olive oil and 2 tablespoons unsalted butter in a large wide skillet over medium heat until butter melts and foams. Add minced shallot and cook 1–2 minutes until translucent. Add chopped anchovies and stir until they dissolve into the oil (about 1 minute). Add minced garlic and 1 teaspoon red pepper flakes and cook 30–45 seconds until fragrant, careful not to brown the garlic.

Cook tomatoes

Add 12 oz halved cherry tomatoes to the skillet, toss to coat, and cook 3–4 minutes until they begin to soften and blister, releasing juices.

Add greens

Add 4 cups baby spinach in batches, tossing until wilted (about 1–2 minutes). Season lightly with 1 teaspoon kosher salt and freshly ground black pepper to taste. Zest the whole lemon over the skillet and then cut the lemon in half and squeeze half of it into the sauce (reserve remaining half for finishing).

Finish pasta in sauce

Add the drained pasta to the skillet with the sauce. Toss to combine and add 1 cup (240 ml) reserved pasta cooking water to create a silky sauce. Continue tossing and add more reserved water, a few tablespoons at a time, until the sauce clings to the pasta and reaches desired consistency (use up to the reserved 1 1/2 cups).

Temper egg yolks

In a small bowl, whisk 2 large egg yolks with 3 tablespoons grated Parmesan and 2 tablespoons grated pecorino (if using) until smooth. Take about 1/4 cup of the hot pasta-water/sauce and slowly whisk it into the egg-cheese mixture to temper the yolks (very important to avoid scrambling).

Enrich pasta

With the skillet off the heat (or on the lowest warmth), pour the tempered egg-cheese mixture into the pasta while vigorously tossing or stirring to emulsify and create a creamy coating. If the sauce tightens too much, add additional reserved pasta water, one tablespoon at a time, until silky.

Adjust seasoning

Taste and adjust seasoning with additional kosher salt and 1 teaspoon black pepper as needed. Squeeze the remaining half of the lemon over the pasta for brightness (start with half of that half and add more to taste).

Serve

Plate the pasta, sprinkle with remaining grated Parmesan (and pecorino if using), and garnish with 2 tablespoons chopped fresh parsley. Serve immediately.