Tagliatelle Caesar Style

Cook the pasta in salted water until al dente, then drain and reserve about 50ml of cooking water. Heat half the oil in a pan and fry the breadcrumbs with 1 crushed garlic clove for 2 mins, until golden. Set aside on a plate.
Add the rest of the oil to the pan and char the lettuce on all sides. Reduce the heat, add the remaining garlic, half the anchovies and spring onions and cook for 2 mins.
Remove the pan from the heat and toss the drained pasta in the lettuce mixture, adding the remaining spring onions and anchovies. Stir in the eggs, parmesan, a dash of Worcestershire sauce and the pasta water, then stir through the parsley and plenty of black pepper. Serve immediately.

15 mins

4 serving

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