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This spaghetti dish is easy to prepare and full of flavor. Egg yolks are full of protein, and create a thick and comforting pasta sauce, without any added cream. This spaghetti dish is meant for 1 person. Just double the portions if you are cooking for more than one person.

100 grams whole wheat spaghetti
1-2 tablespoons olive oil
1 clove garlic, minced
4 anchovies, finely chopped
2 egg yolks
1/3 cup freshly grated Parmigiano-Reggiano cheese, plus extra for garnish
Freshly grated black pepper

Bring a large pot of water to a boil with a heavy pinch of salt.
Add the pasta to the boiling water and cook for the amount of time indicated on the package.
Meanwhile, heat up the olive oil in a small sauté pan and cook the garlic gently. Add the anchovies to the pan and lightly sauté until they are slightly stiff then remove from heat. Gently beat the egg yolks in a separate bowl.
When the pasta is "al dente", scoop out about 1 cup of the cooking liquid and drain the pasta.
Quickly transfer the pasta back into the pot, along with the garlic and anchovies, and enough cooking liquid to keep the spaghetti loose and moving. This is best done ¼ of a cup at a time. Add the egg yolks and toss rapidly with a wooden spoon or tongs so that the spaghetti is well coated with everything. Stir in the cheese and season with the freshly ground black pepper.

Enjoy!