Pasta Alla Carrettiera

Method

1. Place a pan over medium heat with plenty of olive oil. Grate two cloves of garlic directly into the oil and add the anchovy fillets. Stir gently until the anchovies melt completely.
2. Add coarse breadcrumbs to the pan and toast them, stirring often, until they are golden and oily. Transfer the breadcrumbs to a bowl and set aside.
3. In the same pan (or another), add more olive oil and two more cloves of garlic, sliced or whole. Immediately add a splash of water to prevent the garlic from burning. Add a little chilli pepper and let it infuse.
4. Cook the bucatini in a large pot of salted water for about 6 minutes (2 minutes less than the package directions so you can finish cooking them in the sauce).
5. Transfer the bucatini to the pan with the sauce, along with a little pasta water. Turn off the heat. Add the dried tomatoes (sun-dried cherry tomatoes) and toss gently.
6. Grate plenty of Pecorino Romano over the pasta and stir energetically off the heat to create a creamy emulsion. Adjust consistency with a little pasta water if needed.
7. Serve the pasta topped with the reserved breadcrumbs and a generous sprinkle of fresh parsley. Enjoy immediately with a glass of white wine.