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

Emily Kaiser
Recipe by Food & Wine July 2009

Gallery

Credit: © Squire Fox

Recipe Summary

Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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