This is the classic Italian pasta recipe that is so easy to make yet so wonderful to enjoy!  This extra-light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated pecorino cheese. Enjoy a tangy white wine like the 2007 Louis Jadot Mâcon-Villages or the zippy 2007 Martin Codax Rías Baixas Albariño. Guaranteed to satisfy any discerning palate.

3/4 pound fettuccine

1 cup thick whole-milk ricotta cheese

1/2 cup finely grated pecorino cheese (1 1/2 ounces), plus more for serving

1/4 cup chopped basil leaves

Salt and freshly ground black pepper

1. In a large pot of boiling salted water, cook the fettuccine until al dente.

2. Reserve 3/4 cup of the pasta cooking water and drain the fettuccine well.

3. Add the ricotta and the 1/2 cup of pecorino to the pot along with the reserved pasta cooking water; stir until smooth.

4. Add the fettuccine and the basil, season with salt and pepper and toss.

Serve in bowls, passing additional grated pecorino at the table.

Makes 4 to 6 servings.

Recipe courtesy of Food and Wine Magazine.

Comments

Natasha - 5 Star Foodie

0

 

 

Delicious fettucine alfredo - love the addition of basil!

Monday 06 July 2009, 18:02

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