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Blitz the anchovies and their oil, with the lemon, garlic, butter, black pepper, Parmesan (lots!) and a drizzle of olive oil
Taste to make any adjustments. It should be salty, tangy, lemony and bitey. It should be uncompromisingly loaded with intense flavour
Boil the pasta in salted water (not toooo much salt cos the anchovy sauce is naturally very salty) for 2 mins less than packet instructions
Transfer anchovy cream to a big pan and when pasta is a few mins away from being done, bring the pan to a gentle heat.
When the pasta has about a minute left of cooking time, start to ladle some pasta water from the pot to the anchovy sauce and stir. You should see a fully emulsified sauce starting to form
Tong pasta from pot straight to pan and work it through the sauce adding more pasta water if need be.
Take the heat off, grate in more parm and black pepper. Stir, plate, drizzle some more sauce over each portion and enjoy!