Summery Fettuccine Alfredo
Photo: © Squire Fox
- 3/4 pound fettuccine
- 1 cup thick whole-milk ricotta cheese
- 1/2 cup finely grated pecorino cheese, 1 1/2 ounces plus more for serving
- 1/4 cup chopped basil leaves
- Salt and freshly ground black pepper
- In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water and drain the fettuccine well.
- Add the ricotta and the 1/2 cup of pecorino to the pot along with the reserved pasta cooking water; stir until smooth. Add the fettuccine and the basil, season with salt and pepper and toss. Serve in bowls, passing additional grated pecorino at the table.
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