Fettuccine Al Limone (Mario Batali)

• extra virgin olive oil↗2 tablespoons
• medium red onion, thinly sliced↗1
• red pepper flakes↗1 teaspoon
• jalapenos, seeded and cut into thin slivers↗3
• lemons, zest of↗3
• lemons, juice of↗3
• butter, cut in chunks (1 stick)↗8 tablespoons
• salt↗
• fresh ground black pepper↗
• fettuccine pasta↗1 1⁄4 lbs
• grated pecorino romano cheese1⁄2 cup

Step-by-step instructions

1. 1

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

2. 2

   Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until soft and translucent, about 8 to 10 minutes. Add the jalapenos and sauté 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.

3. 3

   Drop the pasta into the boiling water and cook until al dente. Drain.

4. 4

   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.