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Summery Fettuccine Alfredo

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Summery Fettuccine Alfredo

Summery Fettuccine Alfredo
Squire Fox
Provided by:
total prep
This extra-light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated pecorino cheese.


  • 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


  • 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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