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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. | 2. Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until soft and translucent, about 8 to 10 minutes. Add the jalapenos and sauté for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside. | 3. Drop the pasta into the boiling water and cook until al dente. Drain. | 4. Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		31.5208	0.0	7.0125	0.1771
red onion	1		sliced	44.0	10.274000000000001	1.21	0.11
red pepper flake	1	teaspoon		31.5208	0.0	7.0125	0.1771
jalapeno	3		seeded cut	4.8938	1.0969	0.1536	0.0624
lemon zest	3			31.5208	0.0	7.0125	0.1771
lemon	3			3.8425	1.2349	0.1458	0.0397
butter	8	tablespoons	cut	684.0	31.428	21.372	57.6
salt				-	-	-	-
black pepper			ground	-	-	-	-
fettuccine pasta	1 1/4	1/4		31.5208	0.0	7.0125	0.1771
pecorino romano cheese	1/2	cup	grated	31.5208	0.0	7.0125	0.1771

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.