Chop the bottom few inches off the broccoli rabe stems and rinse well. Steam for a few minutes until wilted, but not cooked thoroughly. In a large skillet, add the garlic to the olive oil and cook until translucent. Add the anchovies.
Add the broccoli rabe and saute together over a medium heat for a few minutes. Add some salt and pepper.
When the pasta is almost al dente, drain it, but reserve one cup of the cooking liquid. Add the pasta to the broccoli rabe and cook together for a minute. Add the cooking liquid and mix thoroughly. Serve immediately with a generous sprinkle of Pecorino Romano cheese.