2hard-cooked eggs, grated on large hole of box grater
1/4cup flat-leaf parsley, chopped
1/4cup finely grated Parmigiano Reggiano cheese
Cook pasta according to package directions until al dente.
Heat oil in a large saute pan over medium-high heat. Add shallots, garlic and anchovies; cook about 2 minutes.
Add wine and chicken broth and cook to reduce about 4 minutes. Add cooked pasta, butter, salt, pepper and lemon rind and toss well. Place pasta on plates and sprinkle with grated egg, parsley and cheese.