Fettuccine with Lemon, Hot Peppers and Pecorino Romano

Andy Kruse

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, halved and thinly sliced
  • 1 teaspoon red pepper flakes
  • 3 jalapenos, halved, seeded, and thinly sliced lengthwise
  • Zest and juice of 3 lemons
  • 1/2 cup (1 stick) unsalted butter
  • Coarse salt and freshly ground pepper
  • 1 1/4 pounds Mario Batali's Fresh Fettuccine
  • 1/2 cup freshly grated Pecorino Romano

Directions

1. Bring 6 quarts water to a boil in a large pot; season with salt.

2. Meanwhile, in a 10- to 12-inch skillet, heat olive oil over medium heat until almost smoking. Add onion and red pepper flakes; saute until translucent, 8 to 10 minutes. Add jalapenos; saute for 1 minute. Add zest and juice; bring to a boil, and boil for 1 minute. Remove from heat; stir in butter, and season with salt and pepper. Set aside.

3. Drop pasta into boiling water and cook until tender, 1 to 2 minutes. Drain.

4. Toss hot pasta into pan with lemon mixture; return to medium heat. Stir together gently. Add pecorino; toss quickly. Transfer to a warmed serving platter. Serve immediately.

This recipe is adapted from Mario Batali's Molto Italiano. (Ecco, 2005).

Categories: 
PastaMain Dishes
Yield: 
Serves 4
  • From Delmonico's to Howard Johnson's: Ten restaurants that changed America

    Food historian Paul Freedman's book, Ten Restaurants That Changed America, tells the history of American restaurants (and America itself, for that matter) through those ten establishments. He tells Lynne Rossetto Kasper why Howard Johnson's is on the list, why McDonald's isn't, and how New York City's famed Delmonico's started it all.

Top Recipes

Sammy Hagar on cooking: 'It's just like writing a song'

Sammy Hagar is best known for his work as a musician -- he has performed in the bands Montrose, Van Halen and Chickenfoot. But he also has a passion for food.