Spaghetti with Anchovy Carbonara
Ingredients
- 12 ounces spaghetti
- 1/4 cup extra-virgin olive oil
- 3 large garlic cloves, thinly sliced
- One 2-ounce can flat anchovies, drained and chopped
- Pinch of Aleppo pepper or crushed red pepper
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon chopped oregano
- 1/4 cup chopped flat-leaf parsley
- 2 large egg yolks
- Salt and freshly ground pepper
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