Spaghetti with Anchovy Carbonara

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.

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.

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.