Cut the beets into rough chunks. It’s best to wear gloves to avoid staining your hands. Place them in a blender with the cream. Season with salt and pepper, then blend until smooth. Pass the mixture through a fine sieve.
In a pan, prepare a base with extra-virgin olive oil, finely chopped garlic, anchovies and chili pepper (adjust to taste). Let everything gently sizzle over low heat, then turn off the heat.
Cook the spaghetti in salted boiling water and drain them while still very firm. Add them to the pan with the aromatic base, stir in the beetroot cream and finish cooking, gradually adding a few spoonfuls of pasta water as needed.
Once the pasta is cooked to the desired texture, remove from the heat and stir vigorously to emulsify. Serve immediately.
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