Butter and Anchovy Pasta

Method

1. Cook the spaghetti in boiling salted water until al dente. Reserve some pasta water.
2. Prepare the breadcrumb topping: in a bowl, mix breadcrumbs, grated orange zest, fresh thyme leaves, and a drizzle of olive oil. Set aside.
3. In a cold pan, add a knob of butter, anchovy fillets, and some orange zest. Let everything melt gently over low heat. The key is patience: let it go slowly until the butter turns hazelnut-colored.
4. Add a splash of orange juice and a small ladle of pasta water to the pan.
5. Add the al dente pasta to the pan and toss well to coat.
6. Serve the pasta, topping each portion with the crunchy aromatic breadcrumbs.