Pasta Alla Carrettiera

Method

1. Grate 2 cloves of garlic into a pan with olive oil.
2. Add anchovies and melt them over low heat.
3. Add coarse breadcrumbs and toast until golden and crispy. Set aside.
4. In the same pan, add more olive oil and 2 more cloves of garlic.
5. Add a splash of water to prevent garlic from burning.
6. Add chili pepper to taste.
7. Boil bucatini according to package directions but remove 2 minutes before al dente.
8. Transfer pasta to the pan with a little pasta water.
9. Add dried tomatoes and toss.
10. Turn off heat, add grated pecorino cheese, and stir until creamy.
11. Add fresh parsley and mix.
12. Serve topped with the crispy breadcrumbs.