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).
For years we've been taking your calls on Thanksgiving morning -- helping you out of jams and guiding you in the direction of a splendid feast. So we pretty much know what goes on. Whether you're on fire or just fishing around for that finishing touch, we think we can be of some assistance. What follows is an exhaustive list of common queries and our best offering as to a helpful answer.