Summery Fettuccine Alfredo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This extra-light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated pecorino cheese. 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 |
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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