Anchovy Carbonara

Heave 1 tablespoon of the olive oil in a 12-inch skillet over medium-low heat until shimmering. Add 3 tablespoons panko breadcrumbs and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Transfer to a small bowl. Wipe out the skillet with paper towels.

Finely grate the zest of 1 medium lemon into the bowl (about 2 teaspoons); reserve the zested lemon for another use. Add 1 tablespoon dried parsley flakes or finely chopped fresh parsley leaves, and stir to combine.

Finely grate 1 ounce Pecorino Romano cheese into a medium bowl (1/2 cup lightly packed). Add 5 large egg yolks, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir with a spoon until combined.

Bring a large pot of salted water to a boil. Meanwhile, finely chop 4 garlic cloves. Add 1 (2-ounce) can anchovy fillets with its oil, and 1 teaspoon red pepper flakes to the reserved skillet. Heat over medium heat until the oil shimmering. Cook, stirring frequently and using the side of a wooden spoon to press on the anchovy fillets to encourage them to break up and soften, until the anchovies dissolve into loose paste, 2 minutes. Add the garlic and remaining 2 tablespoons olive oil. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Remove the pan from the heat.

Add 1 pound dried long pasta to the boiling water and cook according to package directions until al dente. Using tongs, transfer the pasta to the skillet. Place over medium heat and toss to combine. While tossing continuously, slowly drizzle in 1/4 cup of the pasta water.

Remove the skillet from the heat. Pour the egg mixture over the pasta and toss vigorously to combine. Slowly drizzle in more pasta water a few tablespoons at a time until the pasta is evenly coated in a creamy sauce, about 1/2 cup more. Serve garnished with the breadcrumbs.