ANCHOVY SAUCE
6 tablespoons unsalted butter, heated
4 TB scallions/leeks chopped to very fine
4 garlic cloves, minced
Soften
Add:
3 TB anchovy paste
1 TB tomato paste
Mix in and reserve
When the 16oz pasta is al dentissimo, reserve 1 ¼ cups of pasta water and drain pasta
Leave pasta in colander.
In the empty pot, add the water and the reserved aromatics.
Whisk together while getting them hot.
Turn off the burner and add the pasta and 4oz of grated parmigiana (one packed cup)
Stir pasta vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is “vigorously.” To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
Heat off when cheese goes in the pot.