Summery Fettuccine Alfredo

Ingredients

• 0.3 cup basil leaves chopped
• 0.8 pound fettuccine barilla 
• 0.5 cup pecorino cheese finely grated plus more for serving
• 4 servings salt and pepper black freshly ground
• 1 cup whole-milk ricotta cheese thick

Equipment

• bowl
• pot

Directions

1. 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.
2. Add the ricotta and the 1/2 cup of pecorino to the pot along with the reserved pasta cooking water; stir until smooth.
3. Add the fettuccine and the basil, season with salt and pepper and toss.
4. Serve in bowls, passing additional grated pecorino at the table.