Spaghettone Butter, Burrata and Anchovies

Method

1. Bring a large pot of salted water to a boil.
2. Cook the spaghettone pasta until al dente.
3. Meanwhile, melt a generous amount of butter in a large pan over very low heat.
4. Add the anchovy fillets to the butter and let them dissolve, stirring gently. Do not let the butter fry; it should just melt and incorporate the anchovies.
5. Add a pinch of black pepper.
6. Drain the pasta well and transfer it to the pan with the butter and anchovy sauce.
7. Toss the pasta vigorously to coat evenly.
8. Serve the pasta on a plate, then break open a fresh burrata on top.
9. Finish with an extra grind of black pepper and serve immediately.