28 November, 2011

Fettuccine with Lemon, Hot Peppers & Pecorino Romano | Mario Batalia

Fettuccine with Lemon, Hot Peppers
and Pecorino Romano ingredients
2 Tbsp extra-virgin olive oil
1 medium red onion, thinly sliced
1 tsp red pepper flakes
3 jalapeños, seeded and cut into thin slivers
Zest and juice of 3 lemons
8 Tbsp (1 stick) unsalted butter
Salt and freshly ground black pepper
1 1/4-LBS basic pasta dough, cut into fettuccine
1/2 cup freshly grated pecorino romano


Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

Meanwhile, in a 10-to 12-inch skillet, heat the olive oil over medium heat until almost smoking. 

Add the onion and the red pepper flakes and sauté until softened and translucent, 8 to 10 minutes. 

Add the jalapeños and sauté for 1 minute. 

Add the lemon zest and juice, bring to a boil, and boil for 1 minute. Remove from the heat, stir in the butter, and season to taste with salt and pepper. Set aside.

Drop the fresh pasta into the boiling water and cook under tender, 1 to 2 minutes. Drain.

Toss the hot pasta into the pan with the lemon mixture, return to medium heat, and mix well, stirring gently. 

Add the pecorino and toss quickly. Transfer to a warmed serving platter, and serve immediately.

The Fettuccine with Lemon, Hot Peppers & Pecorino Romano recipe is from Mario Batalia, Molto Italiano: 327 Simple Italian Recipes to Cook at Home (Ecco, 2005).

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