• Yield: Serves 4


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).

Mario Batali is a chef, restaurateur, author and television personality. He has restaurants around the world, including Babbo, which was honored as "Best New Restaurant of 1998" by the James Beard Foundation. Batali has written nine cookbooks, hosted televison shows for the Food Network, and starred in PBS' series "Spain...On the Road Again" and in ABC's talk show "The Chew." The James Beard Foundation named him "Best Chef: New York City" in 2001 and "Outstanding Chef of the Year" in 2005. He is the founder of the Mario Batali Foundation.