Caesar Salad Inspired

½ LB DRIED PASTA – Fettuccine, linguine, your favorite

            Even short pasta like penne works

4 OIL-PACKED ANCHOVY FILLETS – save 1 Tbs oil

½ CUP SEASONED CROUTONS – chopped or smashed

1 TSP LEMON ZEST – grated

1-2 TBS LEON JUICE – freshly squeezed

1 TB CAPERS – drained, 1Tsp brine saved

1/3 CUP HEAVY CREAM

¾ CUP PARMIGIANO CHEESE – freshly grated

PINCH FRESHLY GRATED BLACK PEPPER

½ TSP WORCESTERSIRE SAUCE

PINCH KOSHER SALT – or more to taste

PINCH DRY MUSTARD POWDER – or more to taste

FRESHLY TORM BASIL or CHOPPED PARSLEY – for topping

DIRECTIONS:

Add dried pasta to a large pot of salted boiling water.  Cook, stirring occasionally until

al dente. reserve Drain pasta reserving 1 cup of the pasta water.

While pasta is cooking, heat the oil from, the anchovies container in a medium skillet over medium heat. Add 2 anchovy fillets, stirring the fillets to break them up and dissolve. When slightly sizzling, add the chopped croutons and continue to cook stirring often, until croutons have turned a bright golden and are crisp and evenly coated. Add lemon zest and continue to cook, stirring frequently to prevent burning, until fragrant – less than 1 minute. Transfer crouton mixture to a plate and allow to cool.

Using the same skillet, wipe casually, add olive oil and heat over medium heat. Add remaining 2 anchovy fillets, garlic and capers. Cook stirring to break up the fillets and until garlic is fragrant – 2 minutes. Slowly stir in heavy cream and bring to simmer over medium heat. Cook, stirring often until slightly thickened.

Add drained pasta and ¼ cup of the pasta water to the skillet over medium-low heat and toss continuously until sauce is creamy and pasta is well coated. Add more cooking water 1 tablespoon at a time if it is needed to loosen the sauce a little and make it creamy.

Remove skillet from the heat, add freshly grated cheese, black pepper, Worcestershire sauce, salt, mustard powder, lemon juice and brine from capers.  Toss until cheese melts and sauce is smooth.

Divide pasta among warmed bowls and top with basil or parsley. Sprinkle crouton over all.

Serve immediately.

BUON MANGIATA!