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Summery Fettuccine Alfredo

Source: © Food & Wine Magazine
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Rating: 2   Reviews: 1 See Reviews
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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.
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
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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Rating: 2
by: Jessica Reviewed: 09/15/2014
Comfort Food!
To me this is your basic "comfort food" ~ a (somewhat) more healthy alternative to Mac & Cheese. Since I don't always have fresh basi on (at) hand (though I try too!) I often substitute fresh (or dried) parsley with delicious results. I also like to add a little garlic (fresh minced, roasted, quality/homemade garlic oil.)
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