Ingredients
Directions
- 1
Cook the Spaghetti. Bring a pot of salted water to a boil and cook the spaghetti, but take it off the heat one minute before the time indicated on the package.
- 2
Prepare the Cheese Mixture. While the spaghetti cooks, finely grate the Pecorino Romano and half of the Parmesan. Add the freshly ground black pepper to the cheese. Stir in two tablespoons of olive oil and mix well. Gradually add a bit of pasta water to the cheese mixture, stirring until it forms a smooth, creamy consistency.
- 3
Sauté the Anchovies and Pepper. On a cold pan, add olive oil and freshly ground black pepper. Then, place the pan over high heat, allowing the pepper to release its aroma as the oil heats up. Add the anchovies and let them melt into the oil as the pan gets hot.
- 4
Combine the Pasta. Toss the spaghetti into the hot pan with the anchovies and pepper. Stir well, adding a splash of pasta water to create a luscious sauce. Turn off the heat and gently mix in the cheese cream until the pasta is coated in a velvety sauce.
- 5
Serve Immediately. Serve the pasta right away, topping it with freshly blended Parmesan and mint leaves for a burst of flavor.
