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In a 10- to 12-inch skillet, heat the olive oil and garlic gently until the garlic starts to sizzle. Add the bread crumbs and salt and toast, stirring frequently for a few minutes. Once the bread crumbs are brown and crisp, transfer them to a paper towel–lined plate to cool.
It’s very important to have all your ingredients prepped and ready when you gear up to put this pasta together.
Boil the spaghetti in plenty of salted water until it’s cooked but still toothsome. Drain the noodles just before their texture is to your liking, and reserve about 1½ cups of the pasta cooking water.
Finely chop the anchovies if you’re using fillets and run your knife through your R-Rated Onions. Combine the chopped anchovies, onions, 1 tablespoon of the butter, the olive oil, and pepper flakes in a 12-inch skillet over medium heat. Cook until the anchovies dissolve in the fat.
Add the cooked spaghetti, about ⅔ cup pasta water, and about ½ cup of the grated cheese. Using tongs, work everything together allowing the water to cook out and creating a silky sheen on the spaghetti. Add the remaining 2 tablespoons butter, the lemon juice, remaining cheese, and rosemary. Taste and add a little salt if needed.
Serve immediately smattered with the garlic bread crumbs.