Bucatini with Toasted Garlic, Chile Flakes, Colatura, and Egg Yolk

Somewhere between a decadent carbonara and a sharp aglio, olio, e peperoncino (pasta with garlic, oil, and chile), this dish comes alive with colatura di alici, an Italian fish sauce (the name translates to “anchovy drippings”). Cooking the garlic and chile flakes calls for a light touch, because you want the aromas to bloom, not burn. Later on, when it’s time to add the eggs, take extra care that the yolks don’t scramble as you coat the noodles with the sauce, which can happen if the heat