Ingredients
¾lbfettuccine
1cupwhole-milk ricotta cheese,thick
½cuppecorino cheese,finely grated, plus more for serving
¼cupbasil leaves,chopped
salt
freshly ground black pepper
Preparation
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 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.
