Summery Fettuccine Alfredo

Summery Fettuccine Alfredo

Squire Fox

Provided by: Food&Wine

20 mins total 0 mins prep Full Screen

Servings

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

Ingredients

• 3/4 pound(s) fettuccine
• 1 cup(s) thick whole-milk ricotta cheese
• 1/2 cup(s) finely grated pecorino cheese, 1 1/2 ounces plus more for serving
• 1/4 cup(s) 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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Comments

[kimbowr]

12:19 PM on 04/24/2012

So, is this to be served hot? It's not clear when adding the cheeses to the pasta water.

[Michael Shepdog]

10:23 AM on 04/24/2012

Sounds great