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, to taste
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.
Get more Food & Wine recipes
Recipe reprinted by permission of Publisher. All rights reserved.
Need Something for Your Kitchen?
Get 10% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close