Rigatoni with Lemon-Chile Pesto & Grated Egg

Ingrédients

12 oz rigatoni or other short pasta

Kosher salt

4 salted & cured egg yolks (the original recipe called for hard-boiled large egg yolks, but I think these sound far tastier.)

8 tablespoons of unsalted butter, divided

1 tsp finely grated Meyer lemon zest

2 tablespoons fresh Meyer lemon juice

1/2 tsp crushed red pepper flakes

Freshly ground black pepper

1/2 oz. Pecorino, finely grated (about 1/2 cup)

Instructions

Cook pasta in a large pot of boiling water, stirring occasionally, until very al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.

Finely grate egg yolks on the small holes of a box cutter and set aside.

Heat 6 Tbsp butter in a large skillet over medium-high. Add both kinds of lemon zest and juice and red pepper flakes, swirling pan to incorporate. Add pasta and 1 cup pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and coats pasta (about five minutes). Taste and season with salt and pepper.

Add pecorino and remaining 2 Tbsp butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.

Notes

I got this from a magazine clipping and modified it. Also, what is a Meyer lemon and were these people endorsed by them?