Caesared Spaghetti (Two Ways)

Instructions

1. In a medium skillet, combine 2 tablespoons oil and panko breadcrumbs and cook over medium-low heat, stirring occasionally, until toasted and golden brown, 5 to 7 minutes.
2. Add parsley and lemon zest, season lightly with salt, stir to combine, and continue to cook until parsley begins to sizzle and mixture is very fragrant of citrus, 30 seconds to 1 minute.
3. Transfer breadcrumb mixture to small bowl and set aside until ready to serve.
4. For the Anchovy Carbonara Version: In a large heatproof mixing bowl, whisk together whole eggs and yolks, Parmigiano-Reggiano, Dijon, Worcestershire, and black pepper.
5. Bring a pot of lightly salted water to a boil and add pasta, stirring, until al dente.
6. Meanwhile, in a skillet or saucier, combine 0.5 cup olive oil with anchovies and garlic and cook over medium heat, stirring frequently, until anchovies have melted and garlic is lightly golden, about 3 minutes.
7. Measure 0.5 cup pasta cooking water and add to the anchovy-oil mixture.
8. While whisking constantly, slowly drizzle the anchovy-oil mixture into the egg mixture, taking care not to add the hot liquid too fast to avoid scrambling the eggs.
9. Using tongs and/or a strainer, transfer pasta to egg mixture, stirring it in as you add it to ensure you don't cause the eggs to scramble.
10. Set mixing bowl over pot of boiling pasta water (make sure bottom of bowl does not touch the water) and cook, stirring quickly with tongs, until sauce begins to thicken to a creamy, silky consistency and leaves trails as you stir.
11. Remove from heat, season with salt if needed, and divide into bowls.
12. Serve right away, topping with reserved gremolata breadcrumbs.
13. For the EVOO e Alici Version: In a large Dutch oven or wide-bottomed pot, combine 3 quarts water and 2 teaspoons salt, and bring to a boil over high heat.
14. Add pasta and cook, stirring frequently for first 30 seconds to prevent noodles from sticking.
15. Meanwhile, in a large skillet or saucier, combine 0.5 cup olive oil with anchovies, garlic, and a generous amount of black pepper and cook, stirring and breaking up anchovies occasionally, until anchovies have dissolved, about 4 minutes.
16. Once pasta has cooked for 5 minutes, transfer 1 cup of pasta cooking water to skillet along with the Dijon and Worcestershire; continue cooking pasta.
17. Return skillet to high heat and bring to a boil, swirling pan and stirring constantly until cooking water emulsifies with oil-anchovy mixture, 1 to 2 minutes.
18. Reduce heat to low while pasta finishes cooking to prevent liquid from over-reducing.
19. Continue cooking pasta until it is softened on the exterior, but well shy of al dente and still uncooked in the center (about 3 minutes less than the package directions).
20. Using tongs, transfer pasta to skillet, and reserve remaining pasta cooking water.
21. Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is slightly thickened and coats noodles with a creamy glaze, 2 to 3 minutes, adding more pasta cooking water in 0.25 cup increments as needed.
22. Remove from heat, add cheese and toss and stir rapidly to incorporate and emulsify into the sauce.
23. Season with salt and pepper to taste, divide between individual serving bowls, sprinkle with gremolata breadcrumbs, and serve.