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Using Ricotta intrigued us to try this recipe. We kept true to the recipe but used spaghetti and regular onion (on hand). The sauce never really thickened so I would suggest doubling the flour. The ricotta cheese made this dish taste gritty and I think if made again, we would substitute with Parmesan cheese. Overall a nice recipe, just needs some tweaking. Made for PRMR

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2Bleu May 25, 2011
Fettuccine With Herbed Cheese Sauce