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1. Put the noodles and oil in a large covered casserole with enough water to cover. Cook, covered, 10 minutes, stirring often so that almost all the liquid is absorbed. Pasta should be tender but not mushy.
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2. If more water is needed to reach this stage, add it, but be careful, not to add more than will be absorbed. Let stand 5 minutes.
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3. Meanwhile, beat the egg yolks until well-blended, grate the Mozzarella cheese, and cut the anchovies into tiny pieces.
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4. Stir the butter into the noodles until it is melted and the noodles are coated. More butter can be used, if desired.
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5. Stir in the egg yolks, cheese, anchovies, and add salt and pepper to taste. Return to the microwave oven and reheat 3 minutes or long enough to melt the cheese.
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