• 1 tangerine or juice orange
• 1 lemon
• Coarse sea salt
• 2 rabbit loins (about 1 pound), cut in half lengthwise*
• Freshly ground black pepper
• Extra-virgin olive oil
• 1 pound linguine
• 5 large egg yolks
• 2 cups freshly grated Parmigiano-Reggiano or Grana Padano cheese
• 2 tablespoons finely chopped chervil

Heat oven to 375°.

Finely grate ½ teaspoon zest from orange and ½ teaspoon zest from lemon; place zest in a small dish, cover and set aside. Cut remaining peel from orange and lemon, avoiding white pith. Cut peel into very thin slices; wrap slices in plastic wrap and set aside.

Fill a large pot with water. Add juice of orange and lemon, and 1 tablespoon salt. Bring water to a boil.

Roll up loin pieces and tie at 1½-inch intervals. Season with salt and pepper and drizzle with 1 tablespoon oil. Heat a large heatproof nonstick skillet over medium heat; add rabbit and cook, turning, until lightly browned on all sides, about 6 minutes. Transfer to the oven and bake until cooked through, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes, then cut crosswise into thin slices.

Add pasta to boiling water and cook until al dente. Meanwhile, in a bowl, whisk together reserved citrus zest, egg yolks, cheese, chervil, generous pinch salt and pepper, and ½ cup water.

Drain pasta, reserving ½ cup of the cooking liquid. Return hot pasta to pot; immediately add egg yolk mixture and toss to combine. If sauce is too thick, add pasta cooking liquid, little by little, to desired consistency. Transfer pasta to serving plates and top with rabbit slices. Drizzle with oil, sprinkle with pepper and reserved citrus peel, and serve immediately.