Summery Fettuccine Alfredo

Photo: © Squire Fox

This extra-light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated pecorino cheese.

Yield: 4 to 6
Recipe from Food & Wine

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Ingredients

  • 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

Preparation

  1. 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.
  2. 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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