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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

  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.
  3. Add onion and red pepper flakes;
  4. Saute until translucent, 8 to 10 minutes.
  5. Add jalapenos; saute for 1 minute.
  6. Add zest and juice; bring to a boil, and boil for 1 minute.
  7. Remove from heat; stir in butter, and season with salt and pepper.
  8. Set aside.
  9. Drop pasta into boiling water and cook until tender, 1 to 2 minutes. Drain.
  10. Toss hot pasta into pan with lemon mixture; return to medium heat.
  11. Stir together gently.
  12. Add pecorino; toss quickly. Transfer to a warmed serving platter.
  13. Serve immediately