For the dressing, in a blender or food processor, combine the, mayonnaise, lemon juice, olive oil, mustard, Worcestershire, Parmesan, garlic, and anchovy, and season to taste with salt and pepper. Process until emulsified and smooth. Refrigerate until ready to use. Any extra dressing should be refrigerated and used within 3 days.
For the salad, toss the pasta, romaine, and Parmesan cheese with the reserved ½ cup of dressing. Season with salt and pepper. Top with additional shaved cheese, if desired, and serve.