Fettuccini Alfredo

• 12 ounces fettuccine pasta
• 12 cup part-skim ricotta cheese
• 12 cup plain low-fat yogurt
• 12 cup grated pecorino romano cheese
• 1 tablespoon unsalted butter, melted
• fresh black pepper

1. Cook the noodles according to package directions, omitting the salt.
2. Drain well and return to the cooking pot.
3. In a food processor or blender, combine ricotta cheese, yogurt, Romano cheese, and butter; blend.
4. Add the cheese mixture to the cooked fettuccini and toss to coat.
5. Add fresh ground black pepper.
6. Serve warm and sprinkle with remaining Romano and more ground pepper to taste.

pasta, ricotta cheese, yogurt, romano cheese, unsalted butter, fresh black pepper

Taken from www.food.com/recipe/fettuccini-alfredo-207725 (may not work)