Fettuccini Al Limone
May 3rd, 2009

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:
- Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
- 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.
- Drop pasta into the boiling water and cook until tender. Drain.
- 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
Please Leave a Comment
First time commenters will have their comment moderated. Sorry.