Spaghetti with Pecorino Sauce, Broccoli and Anchovies

Method

1. Cut the broccoli into small florets. Boil in salted water until tender but still crunchy. Reserve the cooking water.
2. In a small saucepan, heat the cream over low heat. Add the grated pecorino cheese and stir until smooth and slightly thickened. Set aside.
3. In a large skillet, heat olive oil. Add the chili pepper, crushed garlic, and anchovies. Cook until the anchovies dissolve and the garlic is fragrant.
4. Add the drained broccoli florets to the skillet and toss to coat.
5. Cook the spaghetti in the reserved broccoli water until al dente.
6. Transfer the pasta to the skillet with the broccoli. Add a splash of pasta water and toss.
7. Pour the pecorino fondute over the pasta and toss until creamy.
8. In a separate small pan, heat olive oil. Add the breadcrumbs, minced garlic, chopped sun-dried tomatoes, and lemon zest. Toast until golden and crispy.
9. Serve the pasta topped with the crispy breadcrumb mixture.