Bring a pot of salted water to a boil and cook the lemon pepper pappardelle according to package directions until al dente.

While the pasta is cooking, melt butter and olive oil in a medium skillet over medium heat.

In a small bowl, combine anchovy paste and white wine and set aside.

Add minced garlic and minced shallot (or red onion) to the skillet.

Sauté until the garlic just starts to turn golden brown, about 1-2 minutes.

Immediately add the anchovy-wine mixture to the skillet.

Sauté on high heat for 2 minutes, then lower the heat to a gentle simmer.

Simmer gently until the sauce has reduced by half, about 5-7 minutes.

Drain the cooked pasta and add it to the skillet with the sauce.

Toss to combine, ensuring the pasta is well coated.

Serve immediately, topped with grated pecorino romano cheese to taste.