Brown Butter and Sage Bucatini with Grated Salt-Cured Egg Yolk

Bring a large pot of water to a rolling boil and add the kosher salt. Cook the bucatini pasta according to package instructions until just al dente. Reserve 1 cup of the starchy pasta cooking water before draining.

While the pasta cooks, melt the unsalted butter in a large, deep skillet over medium heat. Swirl the pan occasionally as the butter melts, foams, and begins to crackle.

Add the fresh sage leaves and sliced garlic to the foaming butter. Cook for 2 to 3 minutes, watching closely, until the garlic turns golden brown, the sage becomes crispy, and the butter transitions to a deep, nutty golden-brown color. Immediately remove the skillet from the heat to stop the cooking process.

Add the drained pasta directly into the skillet with the brown butter, sage, and garlic.

Return the skillet to low heat. Pour in 1/2 cup of the reserved pasta cooking water and add the freshly cracked black pepper. Toss and stir vigorously for 1 to 2 minutes until the starch from the water emulsifies with the butter, creating a glossy, silky sauce that clings to the pasta. If the sauce is too dry, add a splash more pasta water. Stir in the lemon juice.

Divide the pasta among four warm bowls. Using a microplane or fine grater, grate half of a salt-cured egg yolk generously over each individual serving, allowing it to fall like fine cheese shavings. Serve immediately.