Troy Family Practice, PLLC
Troy, Michigan (248) 813-0124

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 medium red onion, thinly sliced
• 1 teaspoon red pepper flakes
• 3 jalapenos, seeded and cut into thin slivers
• Zest and juice of 3 lemons
• 1 stick unsalted butter
• salt and freshly ground black pepper
• 1 1/4 lbs fettuccini
• 1/2 cup  grated Pecorino Romano cheese

Directions:

1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
2. Meanwhile, in a 10  or 12 inch  skillet, heat the olive oil over medium heat until almost smoking.  Add the sliced onion and red pepper flakes, saute until translucent (about 8-10 minutes).  Add jalapenos and saute for another minute.  Add lemon zest and juice, bring to a boil,  continue boiling for 1 minute.  Remove from heat, stir in the unsalted butter  and season to taste with salt and pepper.  Set aside.
3. Drop pasta into the boiling water and cook until tender.  Drain.
4. Toss the hot pasta into the pan with the lemon mixture, return to medium heat and mix well, stirring gently.  Add the Pecorino Romano cheese and toss quickly.  Transfer to a warmed serving platter and serve immediately.

Courtesy of Molto Italiano by Mario Batali 2007