Anchovy butter spaghetti

Roughly chop the parsley.

Cook the spaghetti in boiling water with the rock salt until al dente, about 10 minutes, stirring.

Melt the butter over low heat without burning it.

Add the anchovies with a little of their oil, raise to medium heat and stir until they melt and disappear into the butter.

Lower the heat; add the lemon zest and a little parsley and stir.

Reserve some pasta water; move the spaghetti into the pan and toss before adding water.

Add a little pasta water and toss hard over the heat, adding more water as needed, until the butter and starch turn into a silky, creamy sauce.

Off the heat, add a little pecorino and more parsley; serve with pecorino sprinkled on top and parsley.