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.