Fettuccine with Lemon

I had some pasta dough leftover from dinner last night, so, for lunch today, I made some fresh fettuccine and took another Batali recipe for a spin. This one, fettuccine with lemon, hot peppers and pecorino is really simple. Here's the recipe:

Fresh fettuccine (enough for two servings)
1 -1.5 lemons, zest and juice
1 jalapeno, seeded and cut into slivers
1/2 small to medium red onion, thinly sliced
1/4 to 1/2 tsp red pepper flakes
2.5 to 3 T butter
1/4 to 1/2 C grated pecorino romano
1 T olive oil

Heat the olive oil over medium heat in a large saute pan.
Add the onions and red pepper flakes and cook until soft and translucent. Keep the heat low enough so they do not brown.
Add the jalapeno, cook for another minute.
Add the lemon zest and lemon juice. Cook for another minute.
Remove from heat, stir in butter and season with salt and pepper.
Cook pasta in a large pot of boiling, salted water for about 2 minutes.
Drain pasta and toss in with the sauce. Turn heat back on to medium, and toss in the grated cheese. Add a little bit of the pasta water if the lemon onion mixture needs to be thinned out. Serve the pasta after about a minute of letting everything cook together.