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Place the oil in a large frying pan over medium heat until just warm. Add the anchovies, garlic and chilli and cook just until the garlic starts to colour. Add the breadcrumbs and cook, stirring continuously, for 2 minutes or until golden, then grind black pepper liberally into the mix. Transfer to a bowl and set aside.
Bring a large saucepan of well salted water to the boil. Cook the spaghetti according to instructions, and reserve 125 ml (½ cup) cooking water before draining thoroughly.
In the warm saucepan or pot in which you just cooked your pasta, place the egg yolks, fish sauce, Tabasco and a splash of the reserved pasta water. Add the pasta and toss well, adding more pasta water if the mix looks too dry.
Add the breadcrumb mixture, toss thoroughly, then serve with herbs and lemon wedges.