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Categories:
extra-virgin olive oil red onion red pepper jalapenos lemons lemons butter salt fresh ground black pepper Pasta Romano cheese
Viewed: 61 - Published at: 7 years agoIngredients
- 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
- 3 lemons, zest of
- 3 lemons, juice of
- 8 tablespoons butter, cut in chunks (1 stick)
- salt
- fresh ground black pepper
- 1 1/4 lbs fettuccine pasta
- 1/2 cup grated pecorino romano cheese
Method
- Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
- Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and saute until soft and translucent, about 8 to 10 minutes. Add the jalapenos and saute for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside.
- Drop the pasta into the boiling water and cook until al dente. Drain.
- Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately.
