Burro e alici

Step 1

First, make the breadcrumbs. Place a frying pan over medium-low heat, and, once hot, add the oil from the tin of anchovies followed by the breadcrumbs

Step 2

Toast the breadcrumbs, stirring, until they are well coated by the anchovy oil and become evenly golden brown. Set aside to drain on kitchen paper

Step 3

Cook the pasta in plenty of boiling salted water until al dente

Step 4

In a large frying pan, melt the butter and add the anchovy fillets, stirring to break them up until they’ve melted into the butter, then reduce the heat to very low

Step 5

Once the pasta has been cooking for at least 5 minutes, transfer 300ml of pasta water to the frying pan, and turn up the heat to bring the mixture to a boil. Stir the sauce vigorously to emulsify the butter with the pasta water and make a creamy sauce

Step 6

When the sauce has emulsified, reduce the heat to low once more. This will stop the sauce from evaporating too much as the pasta finishes cooking

Step 7

Once the pasta is almost al dente, but still needs a little more cooking, use tongs or a pasta claw to transfer it to the frying pan. Increase the heat to high

Step 8

Toss the pasta vigorously, coating it in the creamy sauce, then begin adding small ladlefuls (no more than a couple of tablespoons at a time) of pasta water. This will ensure everything is well emulsified and creamy - there should be a visible pool of sauce around the spaghetti

Step 9

Remove the pan from the heat and stir through the lemon juice, then toss again

Step 10

Serve topped with the crunchy breadcrumbs and parsley