Creamy Kaesare Pasta

1Cook spaghetti (8 oz) according to package instructions until al dente. Drain and set aside.

2In a large bowl, combine Parmesan cheese, garlic (2 cloves), mayonnaise (¼ cup), Greek yogurt (¼ cup), lemon juice (2 tbsp), Worcestershire sauce (1 tsp), Dijon mustard (½ tsp), anchovy fillets, (2) parsley, basil, olive oil (2 tbsp), and black pepper (½ tsp). Mix well to form a creamy dressing.

3Add the cooked spaghetti (8 oz) to the dressing and toss until the pasta is well coated with the creamy mixture.

4Divide the pasta among serving plates and top each with grated Pecorino Romano cheese (¼ cup), croutons, anchovy fillets, (2) freshly ground black pepper (½ tsp), and fresh basil leaves for garnish.

5Serve the Kaesare pasta immediately and enjoy the creamy and flavorful twist on the classic Caesar salad!