Pasta with Brown Butter, Whole Lemon, and Parmesan

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 lb. short tube pasta (such as paccheri or rigatoni)

Kosher salt

8 Tbsp. (1 stick) unsalted butter, cut into pieces, divided

1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed

1 oz. Parmesan, finely grated, plus more for serving

Freshly ground black pepper

Directions at bonappetit.com

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