Summery Fettuccine Alfredo

This extra-light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated pecorino cheese. Ingredients 3/4 pound fettuccine 1 cup thick whole-milk ricotta cheese 1/2 cup finely grated pecorino cheese, plus more for serving (1 1/2 ounces) 1/4 cup chopped basil leaves Salt and freshly ground black pepper, to taste Directions 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. 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. Get more Food & Wine recipes