Ingredients

• ●6 oz Spaghetti
• ●2 large Eggs
• ●1/2 cup Parmesan cheese
• ●2 tbsp Lemon juice
• ●2 tbsp Olive oil
• ●4-6 Anchovy fillets
• ●1 clove Garlic
• ●1/4 tsp Black pepper
• ●to taste Salt
• ●to taste Fresh Parsley

Instructions

1. 1Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2. 2Prepare the Sauce: While the pasta is cooking, whisk together the eggs, parmesan cheese, lemon juice, and black pepper in a medium bowl until smooth.
3. 3Sauté Aromatics: In a large pan, heat olive oil over medium heat. Add the minced garlic and chopped anchovies. Cook for 1-2 minutes, stirring occasionally, until the anchovies have dissolved and the garlic is fragrant. Be careful not to burn the garlic.
4. 4Combine and Toss: Reduce the heat to low. Add the drained spaghetti to the pan with the anchovy-garlic mixture. Immediately pour the egg and parmesan mixture over the spaghetti. Toss quickly and continuously to coat the pasta evenly, adding a little of the reserved pasta water at a time to create a creamy sauce. The heat from the pasta will gently cook the eggs, creating a luscious sauce. Be careful not to scramble the eggs by overheating.
5. 5Adjust and Serve: Taste and adjust seasoning with salt as needed. Serve immediately, garnished with fresh parsley and extra grated parmesan cheese.