Chitarrina with Butter and Lemon

Method

1. Place a pan over medium heat to warm up.
2. Add the egg chitarrina to boiling salted water and cook until al dente.
3. Meanwhile, place the butter in the warm pan and let it melt without cooking it (do not brown it).
4. Grate the zest of an untreated lemon directly over the butter, being careful not to include the white pith.
5. Halve the lemon, remove any seeds, and squeeze a small splash of lemon juice into the pan.
6. Season with salt and a pinch of black pepper.
7. When the pasta is al dente, lift it directly from the water with tongs or a slotted spoon (do not drain in a colander) and transfer it to the pan with the butter-lemon mixture.
8. Toss vigorously to emulsify the dressing with the pasta.
9. Plate the pasta and finish with a final grating of fresh lemon zest.