- 3/4 Ib. fettuccini
- 1 Cup thick whole milk Ricotta Cheese
- 1/2 Cup finely grated pecorino cheese
- plus more for serving (1 1/2 oz.)
- 1/4 Cup chopped basil leaves
- salt and pepper to taste
In a large pot of boiling water, cook the fettuccini until al dente. Reserve 3/4 cup of the pasta cooking water and drain the fettuccini well.
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 fettuccini and the basil, season with salt and pepper toss.
Serve in bowls, passing additional grated pecorino cheese.