Rigatoni with Lemon Chile Pesto and Grated Egg

Ingredients

• 12 ounces rigatoni or other short pasta
• Kosher salt
• 4 hard-boiled large egg yolks
• 8 tablespoons (1 stick) unsalted butter, divided
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated Meyer lemon zest
• 2 tablespoons fresh Meyer lemon juice
• ½ teaspoon crushed red pepper flakes
• Freshly ground black pepper
• ½ ounce Pecorino, finely grated (about ½ cup)

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