1/3 cup extra-virgin olive oil, more as needed
2 cans anchovies, chopped
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 cup panko bread crumbs
Black pepper and kosher salt, as needed
1 pound spaghetti
2 egg yolks
1 tablespoon Asian fish sauce
1 teaspoon Tabasco
1/2 cup roughly chopped flat leaf parsley
Lemon wedges, for serving
1. In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
2. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
3. In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don’t want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.
4 servings Video