Saffron Spaghetti

Method

1. Slice the leek and chop it coarsely. Set aside.
2. Peel the garlic clove, cut it in half, and leave the germ intact.
3. In a large pan, melt the butter over low heat.
4. Add the garlic and anchovy fillets (with a little of their oil). Cook over very low heat until the anchovies dissolve and the garlic is fragrant, about 2-3 minutes. Do not let the butter brown.
5. Add the chopped leek. Cook on low heat, stirring occasionally, for about 2 minutes.
6. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 minutes less than the package instructions.
7. As soon as you add the leek to the pan, add 2-3 ladles of pasta cooking water. Increase the heat to high and let it simmer until the leek is soft and the liquid has reduced slightly, about 3-4 minutes.
8. Add pink pepper to the sauce.
9. When the pasta is al dente (3 minutes less than package time), transfer it to the pan with the sauce. Add more pasta water as needed to keep the pan moist. Cook over high heat, stirring constantly, until the pasta is fully cooked and creamy.
10. About 1 minute before the pasta is done, add the sachet of saffron. Stir well.
11. Remove the pan from the heat. Add the grated pecorino romano. Gently toss the pasta using tongs, moving it in a circular motion to incorporate the cheese without making it clump. If the sauce appears too thick or starts to clump, add a little more pasta water off the heat.
12. Add freshly ground black pepper. Toss well.
13. Serve immediately.