Linguine with Butter and Anchovies

Method

1. Put the butter in the freezer to keep it cold.
2. Slice the garlic thinly.
3. Finely chop the parsley stems (keep leaves aside).
4. In a cold pan, add a little oil, the parsley stems, and the chili pepper.
5. Turn on the heat and sauté gently.
6. Add the anchovies and let them dissolve in the oil, stirring with a wooden spoon.
7. Use a vegetable peeler to remove strips of lemon zest (only the yellow part). Set aside.
8. Cook the linguine in boiling salted water until al dente (about 1-2 minutes less than package time).
9. Reserve some pasta cooking water.
10. When the pasta is almost ready, transfer it to the pan with the sauce.
11. Add some pasta water and finish cooking the pasta in the sauce, stirring often.
12. Once the pasta is al dente, remove from heat and let it rest for about 20 seconds.
13. Add the cold butter and grated pecorino cheese. Stir vigorously to create a creamy emulsion.
14. Add the stracciatella, a drizzle of olive oil, and some grated lemon zest.
15. Sprinkle with freshly ground black pepper and chopped parsley leaves.
16. Toss everything together and serve immediately, topping with an extra anchovy fillet and more pecorino.