Step 1

Cook pasta in a large pot according to package directions; drain, reserving 2 cups cooking water. Return pasta to pot. Set cooking water aside.

Step 2

While pasta cooks, heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add garlic and panko, and cook, stirring occasionally, until panko is golden brown and toasted, 6 to 8 minutes. Transfer garlic mixture to a bowl, and set aside. (No need to wipe out skillet.)

Step 3

Add anchovies and pepper to skillet, and cook over medium, stirring constantly, until anchovies have melted, about 1 minute. Add remaining 1/3 cup oil, and cook, stirring often, 1 minute to infuse oil.

Step 4

Add anchovy oil to pot with pasta over medium-high; stir in 1/2 cup of the reserved cooking water. Add 1/4 cup of the cheese, and cook, stirring often, until cheese is completely melted and incorporated. Continue cooking, stirring in 1/4 cup of the cooking water and alternating with 1/4 cup of the cheese, making sure cheese is melted and incorporated before adding more water, and ending with remaining 1/4 cup cheese. Remove pot from heat, and stir in remaining cooking water. (You are looking for a sauce that clings to the noodles with some of the sauce still pooling in the pot.) Sprinkle garlic breadcrumbs over pasta, and serve.