Make the spaghetti al dente in enough well salted water according to the package instructions. Meanwhile, sauté the finely diced onion in hot oil, add the anchovy fillets and stir until they melt. Add the garlic through the press. Add the pine nuts, finely chopped parsley and chiles cut into tiny cubes. Saute briefly, season with salt (sparingly! because of the anchovies, which are already salty enough!) and pepper, add a dash of spaghetti cooking water. Finally, stir in the dripping spaghetti and half the cheese at the same time.
Set the table: Serve with a strong white wine, e.g. from Veneto or Friuli.
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