"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fettuccine with Lemon, Hot peppers and Pecorino Romano Recipe

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This recipe for Fettuccine with Lemon, Hot peppers and Pecorino Romano, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Collins
Added: Monday, February 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T extra virgin olive oil
1 medium red onion, thinly sliced
1 t red pepper flakes
3 jalapeños, seeded and cut into thin slivers
Zest and juice of 3 lemons
8T (1 stick) unsalted butter
Salt and freshly ground black pepper
¼ pounds basic pasta dough, cut into fettuccine
½ cup freshly grated Pecorino Romano

Directions:
Directions:
Bring 6 quarts of water to a boil in a large pot and add 2 T salt.
Meanwhile, in a 10-12 inch skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until softened and translucent, 8-10 minutes. Add the jalapeños and sauté for I minute. Add the lemon zest and juice, bring to a boil, and boil for 1 minute. Remove from the heat, stir in the butter, and season to taste with salt and pepper. Set aside.
Drop the pasta into the boiling water and cook until tender, 1 to 2 minutes. Drain.
Toss the hot pasta into the pan with the lemon mixture, return to medium heat, and mix well, stirring gently. Add the Pecorino and toss quickly. Transfer to a warmed serving platter, and serve immediately.

Personal Notes:
Personal Notes:
(Be sure to wash your hands after seeding the jalapeños. And I find the recipe is perfect with half the butter. Of course I buy the fettuccine.)

 

 

 

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