Fettuccine Aglio e Olio

Instructions

1. Bring a large pot of water to a boil. Add about a teaspoon of salt and the fettuccine and cook about a minute less than al dente. Reserve about 1/3 cup of pasta water for the sauce.
2. Meanwhile, in a large skillet, heat the extra virgin olive oil over medium-high. Add the anchovies and heat, stirring frequently, until they dissolve, about 1 minute. Set the heat to low and add the garlic and freshly ground black pepper to taste. Cook the garlic for about 1 minute more. 
3. Drain the fettuccine and add it to the large skillet along with the pasta water. Toss the fettuccine in the sauce until all of the flavors are absorbed. Add more freshly ground black pepper to taste. Serve with grated Parmigiano Reggiano cheese fresh herbs sprinkled on top.