Summery Fettuccine Alfredo

By kimvess

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

Details

Servings 4
Cooking time 20mins
Adapted from foodandwine.com

Preparation

Step 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.

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.