Butter and Parmesan Pasta

Method

1. Place a piece of butter in a pan and let it brown until it becomes hazelnut-colored.
2. Add a splash of pasta cooking water to the butter.
3. Add the pasta (rigatoni) to the pan.
4. Grate the Parmesan cheese.
5. In the last 3 minutes of cooking, cook the pasta together with the butter and add hot water to release the starch.
6. Meanwhile, warm the serving plate over the pasta water.
7. Turn off the heat, add another piece of butter and the grated Parmesan.
8. If the sauce is too thick, add a little more cooking water and stir.
9. Add a pinch of lemon zest.
10. Add a pinch of black pepper.
11. Serve immediately.