Ingredients
3/4 lb Fettuccine- 1 cup Ricotta Cheese, Whole Milk thick
- 1
1/2 oz Pecorino Romano (1/2 cup) finely grated, plus more for serving 1/4 cups Basil chopped
Steps
- 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.