Pecorino and Anchovy Pasta

Method

1. Start the sauce: in a pan over low heat, add a knob of butter, a drizzle of oil, and one crushed clove of garlic. Sauté gently until the garlic is fragrant and the butter turns hazelnut-coloured.
2. Add a sliced chili pepper (to taste) and stir briefly.
3. Add 6 oil-packed anchovies and cook on low heat, stirring occasionally, until they dissolve into a creamy sauce. Add a splash of pasta cooking water if needed.
4. Bring a large pot of salted water to a boil and cook 250g tonnarelli until al dente (about 3 minutes if fresh). Reserve some pasta water before draining.
5. Meanwhile, prepare the lemon breadcrumbs: in a small pan, heat a drizzle of oil, add breadcrumbs and toast until golden, then add lemon zest and continue toasting until fragrant. Set aside.
6. When the pasta is al dente, remove the garlic clove from the sauce. Add the drained pasta directly to the sauce pan, along with a splash of pasta water. Toss vigorously over heat to combine.
7. Turn off the heat. Add a generous amount of grated pecorino romano cheese (about 150g) and toss again until the cheese melts and coats the pasta. The texture should be slightly creamy but still with some cheesiness visible, not too smooth.
8. Plate the pasta, top with a final grating of pecorino, a sprinkle of black pepper, and the lemon breadcrumbs.
9. Serve immediately.