Spaghetti with Anchovy and Mozzarella

Name: Spaghetti with Anchovy and Mozzarella
Total time: 30 min
Yield: 4
Ingredients: 14 oz spaghetti; 2 egg yolks; 50 g anchovy fillets, drained; 3 cups mozzarella cheese, shredded coarse (12 oz); 1/2 cup olive oil (4 fl oz); A pinch of salt or to taste

1
14 oz spaghetti
2
2 egg yolks
3
50 g anchovy fillets, drained
4
3 cups mozzarella cheese, shredded coarse (12 oz)
5
1/2 cup olive oil (4 fl oz)
6
A pinch of salt or to taste

Ingredients

1
14 oz spaghetti
2
2 egg yolks
3
50 g anchovy fillets, drained
4
3 cups mozzarella cheese, shredded coarse (12 oz)
5
1/2 cup olive oil (4 fl oz)
6
A pinch of salt or to taste

Directions

1
In a large pot, bring 3.5 liters of water with 1/2 teaspoon of salt and a thread of olive oil to a boil
2
Cook the spaghetti in boiling water until al dente
3
Drain and then combine the remaining ingredients
4
Mix well so that the heat from the spaghetti cooks the egg yolks and melts the cheese
5
Serve immediately
6
833 calories per serving