Add egg yolk, lemon juice, olive oil, water, squid ink, and black truffles to a Nutribullet or blender.

Blend until smooth, then strain through a fine mesh sieve.

Transfer sauce to a squeeze bottle and reserve any truffle bits from the strainer for garnish.

Bring a large pot of salted water to a boil.

Add rigatoni and cook for 9–11 minutes, until al dente.

Drain and reserve ¼ cup pasta water.

In a pan, melt butter over medium-low heat. Add chopped onion and sweat until translucent.

Add white wine and reduce by 75%. Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell the wine's own fruit and the onion instead.

Add cream, parmesan rind, garlic clove, bay leaf, and orange peel.

Simmer until reduced by half. Remove from heat and strain out solids.

Return to low heat, add grated parmesan and a few tablespoons of reserved pasta water. Stir until emulsified. If the sauce looks tight or greasy, add pasta water a tablespoon at a time, tossing between additions, until it looks silky.

Add cooked rigatoni to the parmesan cream.

Toss or shake the pan to fully coat the pasta.