Spaghetti with Anchovies, Crushed Red Pepper Flakes, Garlic & Oregano

Once you start eating anchovies, it doesn’t take long before you can really handle a strong dose of their delightfully umami, briny flavor. I have found anchovy lovers really appreciate when the ingredient is rightly placed front and center. And this recipe is for them, as it packs an assertive anchovy punch. If you cannot find salt-packed anchovies, you can use good-quality oil-packed anchovies.

Like the previous recipe, as well as cacio e pepe, bottarga and bread crumbs, carbonara