Name: Rigatoni With Lemon-Chile Pesto and Grated Egg
Yield: 4 Servings
Ingredients: 12 ounces rigatoni or other short pasta; Kosher salt; 4 hard-boiled large egg yolks; 8 tablespoons (1 stick) unsalted butter, divided; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated Meyer lemon zest; 2 tablespoons fresh Meyer lemon juice; ½ teaspoon crushed red pepper flakes; Freshly ground black pepper; ½ ounce Pecorino, finely grated (about ½ cup)

Marcus Nilsson

The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.

Recipe notes