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Summery Fettuccine Alfredo

Source: © Food & Wine Magazine
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Total Time:  20 Minutes
  4 to 6
This extra-light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated pecorino cheese.
RECIPE INGREDIENTS
3/4 pound  fettuccine
1 cup  thick whole-milk ricotta cheese
1/2 cup  finely grated pecorino cheese plus more for serving (1 1/2 ounces)
1/4 cup  chopped basil leaves
salt and freshly ground black pepper
Summery Fettuccine Alfredo Recipe at Cooking.com
DIRECTIONS
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.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/03/2010
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