FETTUCCINE WITH LOW FAT ALFREDO
1 pound ricotta cheese (whole milk or part skim), room temperature
6 tablespoons milk, (whole or low fat)
1/3 cup freshly grated parmesan (plus extra, for topping)
3/4 pound fettuccine or linguine, (up to 1)
1 tablespoon butter or margarine, (up to 2)
1/2 cup (packed) finely minced parsley
salt to taste
freshly ground black pepper, to taste.
Put the pasta water up to boil. Heat serving plates in a warm (200F) oven. Place the ricotta and milk in a large bowl, and beat with a wire whisk or an electric mixer until creamy and smooth. Stir in the Parmesan. Cook the pasta in rapidly boiling water until al dente. Drain, and add to ricotta mixture. Immediately add 1 or 2 tablespoons butter or margarine, and mix from the bottom of the bowl until everything is well combined. Stir in the parsley, and taste to correct salt. Grate some black pepper over the top, and serve immediately on heated plates. Pass extra Parmesan.