Fettuccine al Limone



  • 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
  • Zest and juice of 3 lemons
  • 8 tablespoons (1 stick) unsalted butter
  • Salt and freshly ground black pepper
  • 1-1/4 pounds basic pasta dough, cut into fettuccine
  • 1/2 cup freshly grated pecorino romano



Step 1: Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
Step 2: Meanwhile, in a 10-to 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 to 10 minutes.
Step 3: Add the jalapenos and sauté for 1 minute.
Step 4: 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.
Step 5: Drop the fresh pasta into the boiling water and cook under tender, 1 to 2 minutes. Drain.
Step 6: 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. 


..wow - this dish looks absolutely delicious....can I substitute some other hard cheese for the pecorino romano?

Hi Liz, Thanks for commenting. yes you can substitute another hard cheese for the romano. I actually used Reggiano Parmigiano which was delicious.

Can I use Cheezits instead of pecorino romano?

Three jalapenos sounds like a lot of heat even without the seeds???

<p>It really wasn't that hot but you can always cut the jalapenos down to one. Remember to slice them and not mince them. Mincing distributes the heat through out the dish and probably will make it hotter.

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