Spaghetti with Anchovy Carbonara

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Ingredients

1. 12 ounces spaghetti
2. 1/4 cup extra-virgin olive oil
3. 3 large garlic cloves, thinly sliced
4. One 2-ounce can flat anchovies, drained and chopped
5. Pinch of Aleppo pepper or crushed red pepper
6. 1/2 teaspoon finely grated lemon zest
7. 1 tablespoon chopped oregano
8. 1/4 cup chopped flat-leaf parsley
9. 2 large egg yolks
10. Salt and freshly ground pepper

1. In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
2. In a large, deep skillet, heat the oil with the garlic and anchovies and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from the heat.
3. In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.