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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).

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16
  • 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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