Photo: Fusilli with Pecorino Romano and Black Pepper Recipe
Ingredients
- Kosher salt
- 1 pound fusilli pasta
- 1/4 cup olive oil
- 2 cloves garlic, lightly crushed
- 5 cups baby spinach leaves (5 ounces)
- Freshly ground pepper
- 1 1/2 cups grated Pecorino Romano cheese (6 ounces)
- 1 cup mascarpone cheese (8 ounces), at room temperature
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.
In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt.
Transfer the pasta to a large bowl and serve.
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By lilbottz
on May 01, 2013
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This recipe was absolutely delicious! It has lots of good flavor. I only used 1 tsp of pepper instead of 2. I also took the advice of other's and did not use 1/4 olive oil - I used a bit less and it was perfect. Next time I will use the entire 9 oz bag of spinach - 5 oz is not enough because it wilts to nothing. I also added 1lb of cooked crumbled sweet Italian turkey sausage. This is definitely a keeper and I will make it over and over again. It was also super easy and quick.
By mamalachef
Chelsea, MI
on April 28, 2013
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I watched this episode this morning, and it sounded like a great recipe. For weather reasons, I decided to make it.
I added the pepper and doubled the spinach and very little salt at the end.
It was delicious.
Hard to appeal to a variety of palates, but the written recipe is just wrong.
By jstar25
Hartford, CT
on April 02, 2013
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Delicious! I might add some sundried tomatoes next time, but fantastic as is!
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