Pasta Burro e Alici (Pasta w/ Anchovy-Butter Sauce)

Process

1. Breadcrumbs:
   1. Heat the oil to medium-low
   2. Add the breadcrumbs
   3. Cook until crisp and golden brown, 4-5 minutes
   4. Remove from heat
   5. Stir in the zest
2. Pasta / anchovies
   1. Heat the butter over medium-low
   2. Add the anchovies; cook, stirring and breaking them up, until they have dissolved - approx 4 minutes
   3. Reduce to lowest, just to keep warm
   4. Start cooking the pasta
   5. After 5 minutes, transfer some cooking water to the anchovies; return to a high heat and bring it to a boil, stirring constantly until it emulsifies - 1-2 minutes. Reduce to low again.
   6. Continue cooking the pasta until it’s softening but still shy of al dente - 3 minutes less than directed (so 7 minutes for dry pasta). Transfer the pasta to the skillet, reserve remaining cooking water.
   7. Increase heat to high and cook, stirring and tossing, until the pasta is al dente and the sauce is thickened and coating the pasta - 2-3 minutes. Add more pasta cooking water as needed.
   8. Remove from heat, add the butter/lemon juice/zest. Toss and stir to incorporate/emulsify.
   9. Season with the pepper
   10. Mix in the parsley.
   11. Serve topped with the breadcrumbs.