Spaghetti with Lemon

Method

1. Melt the butter in a saucepan.
2. Add the basil stems and lemon zest.
3. Add the anchovy fillets.
4. Deglaze with the juice of one lemon.
5. Remove the basil stems and lemon zest.
6. Prepare the pecorino cream: in a bowl, mix finely grated pecorino with a little hot water.
7. Cook the pasta for half the recommended time, then drain and transfer to the pan with the seasoning.
8. Continue cooking the pasta, adding pasta water little by little like a risotto, until al dente.
9. Remove from heat and toss with more butter, fresh basil, lemon zest, and pecorino cream.
10. Add a little pasta water and toss.
11. Plate the spaghetti into a nest.
12. Garnish with more pecorino cream, lemon zest, basil, and a grating of black pepper.