Fettuccine With Lemon, Hot Peppers And Pecorino Romano

Recipe Ingredients

1		Fresh Egg Pasta - (see recipe)
2 tablespoons	30ml	Virgin olive oil
1 tablespoon	15ml	Red onion - thinly-sliced (medium)
2		Red jalapeños - seeded, and
		Thinly-sliced
1 1/2 cups	355ml	Whipping cream
		Juice and zest of three lemons
1/2 cup	118ml	Freshly-grated Pecorino Romano
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat 6 quarts of water to boil and add 2 tablespoons of salt.

In a 12- to 14-inch skillet, heat 2 tablespoons olive oil. Add red onions and saute 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 "al dente". 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.

This recipe yields 4 pasta course servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5653) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.