Gremolata Breadcrumbs:

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2 tablespoons (30ml) extra-virgin olive oil

½ cup (1 ¼ ounces; 35g) panko breadcrumbs

¼ cup (15g) chopped fresh flat-leaf parsley leaves

Finely grated zest from one lemon

Kosher salt

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For the EVOO e Alici:

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1 pound (450g) dried spaghetti

Kosher salt

½ cup (120ml) extra-virgin olive oil

1 ounce oil-packed anchovy fillets (30g; about 7 fillets)

4 medium cloves (20g) garlic, very finely minced or grated

Freshly ground black pepper

1 teaspoon (5ml) Dijon mustard

1 teaspoon (5ml) Worcestershire sauce

½ cup finely grated Parmigiano-Reggiano (1 ounce; 30g)

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For the Gremolata Breadcrumbs:

1. In a medium skillet, combine oil and breadcrumbs and cook over medium-low heat, stirring occasionally, until toasted and golden brown, 5 to 7 minutes. Add parsley and lemon zest, season lightly with salt, stir to combine, and continue to cook until parsley begins to sizzle and mixture is very fragrant of citrus, 30 seconds to 1 minute. Transfer breadcrumb mixture to small bowl and set aside until ready to serve.

   For the EVOO e Alici:

2. In a large Dutch oven or wide-bottomed pot, combine 3 quarts (3L) of water and 2 teaspoons (8g) salt, and bring to a boil over high heat. Add pasta and cook, stirring frequently for first 30 seconds to prevent noodles from sticking.

3. Meanwhile, in a large skillet or saucier, combine olive oil with anchovies, garlic, and a generous amount of black pepper and cook, stirring and breaking up anchovies occasionally with a rubber spatula or wooden spoon, until anchovies have dissolved, about 4 minutes.

4. Once pasta has cooked for 5 minutes, transfer 1 cup (240ml) of pasta cooking water to skillet along with the Dijon and Worcestershire; continue cooking pasta. Return skillet to high heat and bring to a boil, swirling pan and stirring constantly until cooking water emulsifies with oil-anchovy mixture, 1 to 2 minutes. Reduce heat to low while pasta finishes cooking to prevent liquid from over-reducing.

5. Meanwhile, continue cooking pasta until it is softened on the exterior, but well shy of al dente and still uncooked in the center (about 3 minutes less than the package directions). Using tongs, transfer pasta to skillet, and reserve remaining pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 2 cups (475ml) pasta cooking water.

6. Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is slightly thickened and coats noodles with a creamy glaze, 2 to 3 minutes, adding more pasta cooking water in ¼ cup (60ml) increments as needed. At this point, the sauce should be emulsified and loose enough to pool around the edges of the pan.

7. Remove from heat, add cheese and toss and stir rapidly to incorporate and emulsify into the sauce. Season with salt and pepper to taste. Divide between individual serving bowls, sprinkle with gremolata breadcrumbs, and serve.