Grated egg yolk IS the answer. Wait, what was the question?
8 tablespoons unsalted butter, divided1 teaspoon finely grated Meyer lemon zestFreshly ground black pepperCook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente . Drain pasta, reserving 1 1/2 cups pasta cooking liquid.Heat 6 tablespoons 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 Pecorino and remaining 2 tablespoons butter to pasta and toss until melted. Serve pasta topped with reserved grated egg yolks.
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