Ingredients
Scale
- 4 dry oz spaghetti pasta
- 1 garlic clove, slightly crushed with the palm of your hand and peeled
- 4 oil packed anchovies, divided
- 1 small lemon
- Several sprigs mint
- Approx. 2 oz grated Pecorino Romano cheese
- Extra virgin olive oil
- Salt and pepper
Instructions
- In a frying pan large enough to to hold the cooked pasta, add 2 tbsp olive oil over medium-low heat. When warm, add the prepared garlic clove and toss around in the oil until just starting to brown. Discard garlic and remove the pan from the heat.
- Cook the pasta in boiling salted water until al dente to taste.
- Meanwhile, into the pan with the oil, grate about ½ the lemon, add 2 of the anchovies and grind some pepper. Lightly break up the anchovies with a fork.
- When the pasta is cooked, drain, reserving some pasta water, and add to the pan. Turn the heat back on to medium low, add a little pasta water and half the cheese.Stir around in the pan until the cheese makes a creamy sauce and the lemon and anchovies are incoporated. Turn off the heat and add the some torn up mint leaves and toss.
- Serve on plates and top with more cheese, the remaining anchovies, torn mint leaves and freshly zested lemon.