1. In a hot frying pan melt the butter, then add the breadcrumbs and cook until evenly golden. Remove from the heat add the parmesan and mix through. Spread over a baking sheet to cool. With a mortar and pestle, grind up the bread crumbs. These can be made a couple of days ahead and stored in an air tight container.
  2. Cook pasta following the directions on the packet.
  3. In a sauce pan over a medium heat, add the olive oil and the sliced bottarga. Cook until the bottarga melts into the olive oil.
  4. Once the pasta is cooked add it to the oil and bottarga mix and combine. Add the salt and pepper and remove from the heat.
  5. To serve top with extra grated bottarga, the buffalo mozzarella, lemon zest and the parmesan crumbs.