I’ve always loved Caesar salads, to the point where I’ll eat them in any form. I’m as into the grab-and-go style salad, with its pouches of dressing and bagged croutons, as I am the $20 version with baby gem lettuce tossed tableside.
I’ve always loved Caesar salads, to the point where I’ll eat them in any form. I’m as into the grab-and-go style salad, with its pouches of dressing and bagged croutons, as I am the $20 version with baby gem lettuce tossed tableside.
I've been eating Caesar salads all summer and have been looking for a way to carry that flavor over into the colder months ahead. So I took the best parts of a Caesar salad—AKA the dressing and croutons—and turned it into a creamy comforting bowl of pasta. The ingredients in a classic Caesar dressing are primed to work as a luscious sauce with rich egg yolks, anchovies, Parmesan cheese, and mustard. Adding extra egg yolks and pasta water elevates the dressing to a noodle coating, slurp-inducing, pasta sauce. It’s very similar to the process of making a carbonara sauce but one that's been Caesar-ified. Olive oil fried bread crumbs complete the transformation, turning one of the world's most loved salads into a rich pasta. The sauce is made in the blender, so no need for aggressive whisking to achieve that coveted silky emulsion, making this an ideal weeknight meal.
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