Name: Fettuccine with Lemon, Hot Peppers, and Pecorino Romano
Cook time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium red onion (, halved and thinly sliced); 1 teaspoon red pepper flakes; 3 jalapenos or other hot peppers (, 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 fresh fettuccine or the equivalent dried; 1/2 cup freshly grated Pecorino Romano

Fettuccine with Lemon, Hot Peppers, and Pecorino Romano

Cook Time 30 minutes

Total Time 30 minutes

Ingredients

2 tablespoons extra-virgin olive oil
1 medium red onion , halved and thinly sliced
1 teaspoon red pepper flakes
3 jalapenos or other hot peppers , 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 fresh fettuccine or the equivalent dried
1/2 cup freshly grated Pecorino Romano

Instructions

Bring 6 quarts water to a boil in a large pot; season with salt.
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.
Drop pasta into boiling water and cook until tender, 1 to 2 minutes. Drain.
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

Fettuccine with Lemon, Hot Peppers, and Pecorino Romano