Add a little pasta water, whisk hard, and watch it foam and thicken, before you add cooked spaghetti, or another pasta shape, and sprinkle generously with parmesan before one final mix.

Gently bring the parmesan, ¼ Anchovy Fillet and water to 80°C and allow too steep for at least 30 mins. 2. Remove and strain the steeped liquid and add the soy lecithin to liquid. 3. Season with salt ...