Zutaten für Fettuccine Al Limone Mario Batali
- Extra Virgin Olive Oil
- Red Onion
- 1/4 teaspoon red pepper flakes
- 1-2 jalapeños, finely minced
- Lemons, Zest Of
- Lemons, Juice Of
- Butter
- Salt
- Fresh Ground Black Pepper
- Fettuccine Pasta
- Pecorino Romano Cheese
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Zubereitung von Fettuccine Al Limone Mario Batali
- Bring 6 quarts of salted water (2 tablespoons salt) to a rolling boil in a large pot.
- While the water heats, heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering (almost smoking).
- Add 1/2 medium yellow onion, finely chopped, and 1/4 teaspoon red pepper flakes. Sauté until softened and translucent, about 8-10 minutes.
- Add 1-2 jalapeños, finely minced (adjust to your spice preference), and sauté for 1 minute.
- Zest and juice 2 large lemons. Add the zest to the skillet and then stir in the lemon juice. Bring to a boil, then reduce heat and simmer for 1 minute.
- Remove from heat. Stir in 4 tablespoons (1/2 stick) unsalted butter until melted and smooth. Season generously with salt and freshly ground black pepper to taste.
- Set the lemon sauce aside.
- Add 1 pound fettuccine to the boiling water and cook until al dente, according to package directions.
- Drain the pasta, reserving about 1/2 cup of pasta water.
- Add the hot, drained pasta to the skillet with the lemon sauce.
- Return the skillet to medium heat. Toss gently to coat the pasta evenly, adding a little reserved pasta water if needed to create a creamy sauce.
- Stir in 1/2 cup grated Pecorino Romano cheese. Toss quickly to combine.
- Serve immediately on a warmed platter. Garnish with extra lemon zest and red pepper flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
80g
Carbs
27g
