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Mario Batali's Fettuccine with Lemon, Hot Peppers, and Pecorino Romano

This recipe is adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).

  • Servings: 4
Mario Batali's Fettuccine with Lemon, Hot Peppers, and Pecorino Romano


  • 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 Mario Batali's Fresh Fettuccine
  • 1/2 cup freshly grated Pecorino Romano


  1. Bring 6 quarts water to a boil in a large pot; season with salt.

  2. Meanwhile, in a 10- to 12-inch skillet, heat olive oil over medium heat until almost smoking. Add onion and red pepper flakes; saute until translucent, 8 to 10 minutes. Add jalapenos; saute for 1 minute. Add zest and juice; bring to a boil, and boil for 1 minute. Remove from heat; stir in butter, and season with salt and pepper. Set aside.

  3. Drop pasta into boiling water and cook until tender, 1 to 2 minutes. Drain.

  4. Toss hot pasta into pan with lemon mixture; return to medium heat. Stir together gently. Add pecorino; toss quickly. Transfer to a warmed serving platter. Serve immediately.

Reviews (1)

  • geekygrandma 4 Mar, 2009

    I used a little less butter and added a little more olive oil, omitted the jalapenos (as hubby can't eat them) and added garlic. Also 1-1/4 lbs of pasta sounded like too much pasta for the amount of sauce (since homemade pasta seems to absorb more sauce than store-bought) so I used 1/2 lb store-bought pasta and it was just about right.

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