Cook spaghetti according to packet instructions. Drain, reserving ⅓ cup of pasta water

Meanwhile, heat 1 tablespoon of oil in a large non-stick pan over medium-high heat. Add eggs and season with salt and pepper. Cook until whites are crisp and set, and yolks are jammy. Transfer to a plate. Keep warm

Add remaining oil and butter to the same pan and stir in chilli flakes, garlic, and anchovies. Cook for 1 minute or until fragrant

Toss through hot spaghetti and the hot pasta water. Season with salt and pepper

Divide spaghetti between four bowls and top with fried egg. Drizzle over any pan sauce. Serve immediately topped with sliced red chilli and chopped parsley