Summery Fettuccine Alfredo

Summery Fettuccine Alfredo

  • Prep: 10 min
  • Cook Time: 12 min
  • Total: 22 min
  • Serving: 8 servings

This summery recipe for Fettuccine Alfredo is made with a blend of ricotta cheese, pecorino cheese and fresh chopped basil. Serve with a bottle of Chardonnay or Pinot Bianco for an elegant and satisfying meal.


  • 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. Prepare the fettuccine according to package directions, drain (reserving 3/4 cup of the cooking liquid), and set aside.
  2. Put the ricotta and 1/2 cup of the pecorino cheese into the hot pot and then whisk vigorously with the reserved cooking liquid from the pasta.
  3. Add the pasta to the pot, along with the fresh basil and a few pinches of salt and pepper. Toss the mixture well to coat and then serve sprinkled with additional pecorino cheese.


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