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

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    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

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