Ingredients
200g fusilli
10-12 salted anchovy fillets
oil from the anchovy jar
2 large eggs, and 1 extra yolk
40g finely grated parmesan
Freshly ground black pepper
Green vegetable (green beans)
Method
Bring a large pan of water to a rolling boil, add some salt and the pasta and cook until al dente.
While the pasta is cooking, beat together the eggs, yolks, cheese and black pepper, and whisk together.
When the pasta is nearly ready, heat a pan with the oil from the anchovy jar.
Remove a cupful of pasta cooking water then drain the pasta and tip into the hot pan and stir. Remove the pan from the heat and add the egg mixture, a good slosh of pasta cooking water, and stir and swish vigorously until you have a soft golden cream. Add the anchovy fillets and stir again. If it seems too dry or clumpy, add a bit more cooking water and stir vigorously again.
Serve immediately with lightly braised green vegetable for colour, texture and freshness.