Summery Fettuccine Alfredo
Recipe from Food & Wine

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


Summery Fettuccine Alfredo
Squire Fox

by 2  people

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Ingredients
  • 3/4  pound
    fettuccine
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  • 1  cup
    thick whole-milk ricotta cheese
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  • 1/2  cup
    finely grated pecorino cheese (1 1/2 ounces), plus more for serving
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  • 1/4  cup
    chopped basil leaves
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  •  
    Salt and freshly ground black pepper
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Directions
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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Fettuccine Alfredo

So much flavor from such a simple sauce. This classic Alfredo made of butter, cream and Parmesan cheese is perfect for fettuccine.

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