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Fettuccine Alfredo

Fettuccine Alfredo

¾ pound fettuccine

1 cup thick whole-milk ricotta cheese

½ cup finely grated pecorino cheese, plus more for serving

¼ cup chopped basil leaves

Salt & freshly ground black pepper


In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve ¾ cup of the pasta cooking water and drain the fettuccine well. Add the ricotta and the ½ 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. Serves: 4.

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