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

Top Recipes

One writer's battle to get her aging mother to eat

"My mother taught me that food was fuel," says writer Elissa Altman. "That food was dangerous. That food was the enemy." As Altman's mother grows older, Altman is finding it difficult to get her to eat.