Fettucine Alfredo With Ricotta Cheese

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PHOTO: LOUELLA FOLSOM/FOTOLIA
White on white — Fettucine Alfredo might not look like much, but you'll remember it when you taste it.

The original Fettucine Alfredo recipe was simply butter and Parmigiano-Reggiano cheese tossed with fettucine pasta. When the dish traveled to American we complicated it a bit, coming up with variations that substituted cream, boosted the flavor with garlic, and made it chunkier with the addition of shrimp, chicken, or broccoli. Our version steers between tradition and innovation; the butter is still there, but we’re using a lot of ricotta cheese and a little Parmesan instead of Parmigiano.

1 pound ricotta
7 tablespoons milk
1/2 cup freshly grated Parmesan (plus extra for passing around the table)
1 pound fettucine

  • Published on Mar 1, 1989
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