Lemon Spaghetti

Method

1. Melt butter in a pan with basil stems and lemon zest.
2. Add anchovy fillets and deglaze with lemon juice.
3. Remove basil stems and lemon zest.
4. Prepare pecorino cream: mix finely grated pecorino with hot water.
5. Cook spaghetti halfway in boiling water, then finish cooking in the pan with some cooking water.
6. Remove from heat and add butter, fresh basil, lemon zest, and pecorino cream.
7. Add a little cooking water and toss.
8. Plate, top with pecorino cream, lemon zest, basil, and black pepper.