Fettuccine with Lemon, Hot Peppers and Pecorino Romano



4 servings



1 recipe Fresh Egg Pasta (see recipe elsewhere)
2 tbsp. virgin olive oil
1 md. red onion, thinly-sliced
2 red jalapeños, seeded and thinly-sliced
1-1/2 cup whipping cream
3 lemons, juice and zest of
1/2 cup freshly grated pecorino romano
Salt, to taste
Freshly ground black pepper, to taste


Heat 6 quarts of water to boil and add 2 tbsp. of salt. In a 12- to 14-inch skillet, heat 2 tbsp. olive oil. Add red onions and sauté until translucent and softened (8 to 10 minutes). Add jalapeños and cream and bring to a boil. Add lemon juice and zest and boil 1 minute. Remove from heat and set aside. Season with salt and pepper.

Drop pasta into boiling water and cook until tender yet still <I>al dente</I>. Drain pasta in colander over sink and toss hot pasta into pan with cream mixture. Return to heat and, stirring gently, mix well. Add pecorino and toss quickly. Pour into heated serving platter and serve immediately.

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