Ingredients

The following ingredients have 6 Servings
  • 2 cloves garlic (minced)
  • 1 medium red onion (finely chopped)
  • 1 red Thai chili (finely chopped (optional))
  • juice and zest of 1 or 2 lemons (1 for mildly tart, 2 for very tart and lemony!)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons salted butter
  • 1/2 cup freshly grated pecorino romano cheese
  • 1 pound dry fettuccine noodles
  • 2 tablespoons flat leaf parsley (finely chopped)
  • salt and pepper to taste

Instruction

  • Bring a large pot of water with salt to boil.
  • In a large pan over medium high heat, add extra virgin olive oil, garlic, Thai chili and onions. Cook for 3 minutes, until the onions are translucent.
  • Add lemon zest and juice, cook for 1 minute and turn the heat off. Add butter and stir until completely melted. Season with salt and pepper and set aside.
  • Cook fettuccine noodles, strain and add to the pan.
  • Toss and coat evenly with the lemon sauce. Add pecorino romano and toss once more.
  • Serve immediately topped with fresh parsley.