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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.
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Cook pasta following the directions on the packet.
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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.
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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.
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To serve top with extra grated bottarga, the buffalo mozzarella, lemon zest and the parmesan crumbs.
