Pasta with Butter and Parmesan

Method

1. Put a knob of butter in a pan and let it brown over medium heat until it turns nut-brown (burro nocciola). Do not burn it.
2. Stop the browning by adding a splash of pasta cooking water and set aside.
3. Cook the pasta (sedanini) in a large pot of boiling salted water until al dente. Reserve pasta water.
4. Grate a generous amount of Parmigiano Reggiano (aged about 30 months) into a bowl.
5. About 3 minutes before the pasta is done, transfer it directly into the pan with the browned butter. Add some pasta water and finish cooking like a risotto, stirring to release starch.
6. Add a pinch of black pepper and mix.
7. Add two more knobs of cold butter, the grated Parmesan, and a very small amount of lemon zest (barely a hint). Toss vigorously to emulsify.
8. If needed, add a little more pasta water and more Parmesan to reach a creamy, flowing consistency that coats the pasta without being watery.
9. Serve immediately, optionally placing extra Parmesan on the plate and topping with a final grating of Parmesan and a twist of pepper.