Instructions: Heat 6 quarts of water to boil and add 2 tablespoons of salt.

In a 12- to 14-inch skillet, heat 2 tablespoons olive oil. Add red onions and saute until translucent and softened (8 to 10 minutes). Add jalapenos and cream and bring to a boil. Add lemon juice and zest and boil 1 minute. Remove from heat and set aside. Season with salt and pepper.

Drop pasta into boiling water and cook until tender yet still "al dente". Drain pasta in colander over sink and toss hot pasta into pan with cream mixture. Return to heat and stirring gently, mix well. Add pecorino and toss quickly. Pour into heated serving platter and serve immediately.

This recipe yields 4 pasta course servings.

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