Fettuccine- Summery Alfredo

By timbrehse

This would wk w/:
Morels & Asparagus Tips (omit Basil)
add chopped fresh Tomatos & Toasted Pignolias +++

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

Preparation

Step 1

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.