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Summery Fettuccine Alfredo
20 minutes
Main Dish
0 of 1
0
266 cal/serving
foodandwine.com
Ingredients
  1. 3/4lb (340.2glb → g) Fettuccine
  2. 1cup (≈246gestimated from: Cheese, ricotta, whole milk [cup]) Ricotta Cheese, Whole Milk thick
  3. 1 1/2oz (42.5goz → g) Pecorino Romano (1/2 cup) finely grated, plus more for serving
  4. 1/4cups (≈10.6gestimated from: Basil, fresh [tbsp, chopped]) Basil chopped
Steps
  1. 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. 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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