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Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
Meanwhile, in a pan over medium heat, melt the butter and sauté the garlic until golden and fragrant.
Stir in the Parmigiano Reggiano, followed by the anchovies and cracked black pepper. Mix well to combine.
Once the pasta is cooked, transfer it directly into the pan with the butter sauce.
Add the basil and toss everything together, adding a splash of pasta water to create a silky sauce.
Serve immediately with a drizzle of extra virgin olive oil, a sprinkle of chilli flakes, and extra Parmigiano Reggiano.