Name: Fettuccine with Lemon, Hot Peppers and Pecorino Romano

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, halved and thinly sliced
• 1 teaspoon red pepper flakes
• 3 jalapenos, halved, seeded, and thinly sliced lengthwise
• Zest and juice of 3 lemons
• 1/2 cup (1 stick) unsalted butter
• Coarse salt and freshly ground pepper
• 1 1/4 pounds fresh Fettuccine
• 1/2 cup freshly grated Pecorino Romano

Instructions:

• Bring 6 quarts water to a boil in a large pot and season with salt.
• Meanwhile, in a 10- to 12-inch skillet, heat olive oil over medium heat until almost smoking.
• Add onion and red pepper flakes and sauté until translucent, 8 to 10 minutes.
• Add jalapenos; sauté for 1 minute.
• Add zest and juice, bring to a boil, and boil for 1 minute.
• Remove sauce from heat, stir in butter, and season with salt and pepper.
• Drop pasta into boiling water and cook until tender, 1 to 2 minutes. Drain.
• Toss hot pasta into pan with lemon mixture and return to medium heat.
• Stir together gently.
• Add pecorino and toss quickly.
• Transfer to a warmed serving platter and serve immediately.

Comments:
2/7/2021 - I followed recipe with some exceptions: just 1/2 teaspoon of red pepper flakes, a 4-oz can of mild green chiles instead of the 3 jalapenos, and 1 pound (6 cups) of rotini. The lemon flavor was a little too strong. We added cheese on top on our plates. We had 8 servings.

Source: http://www.splendidtable.org/recipes/fettuccine-with-lemon-hot-peppers-and-pecorino-romano

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