Summery Fettuccine Alfredo Recipe

Summery Fettuccine Alfredo Recipe

How To Make Summery Fettuccine Alfredo

Light, fresh, and perfect for summer, this fettuccine alfredo recipe gets its flavor from the basil and the combination of ricotta and pecorino.

Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes



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


  1. 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.

  2. Add the ricotta and the 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.


  • Calories: 488.85kcal
  • Fat: 13.80g
  • Saturated Fat: 8.21g
  • Monounsaturated Fat: 3.69g
  • Polyunsaturated Fat: 0.83g
  • Carbohydrates: 66.35g
  • Fiber: 2.87g
  • Sugar: 2.57g
  • Protein: 23.42g
  • Cholesterol: 48.78mg
  • Sodium: 384.97mg
  • Calcium: 326.67mg
  • Potassium: 279.97mg
  • Iron: 1.56mg
  • Vitamin A: 94.33µg
  • Vitamin C: 0.27mg
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