Fusilli with Pecorino Romano and Black Pepper

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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.

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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.

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Delicious! I might add some sundried tomatoes next time, but fantastic as is!

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This was so good! I added some fish to make it a meal and loved it. Even my 18 month old loved it and actually ate spinach!

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Love it, I made it following the written directions, yet I think the next time I will make it as Giada did on the show and add the mascarpone cheese to the spinach along with the pasta water, then add the pasta, then the pecorino romano cheese. I love the pepper, and I did add all the salt.

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Yum! Next attempt, I think I would omit the water (or add a small amount and/or even a tad more marscapone (my preference.

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Very good! I only used half the pepper and doubled the spinach. Don't need to do the masarpone and water step, just add it all to the skillet.

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YUM! Tastes very authentic. Expect a rich tasting sauce! It was almost too rich, but that kept me from eating more than I should have anyway : the only thing I wish I'd done differently is halve the pepper. Enjoy!

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Delicious! after reading the other reviews, i cut way back on the salt. It was like a lightened up version of fettuccine alfredo, only better! quick, easy and yummy!!

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This was a very good recipe! The mascarpone made this very smooth and creamy, and the Pecorino gave it a bit of sharpness that was nice. I misread the recipe and only added half the pepper, but it was good that way as well. One tip if you're going to make this though, cut down a bit on the oil, I only used half, and it was still a little bit too oily, which is why I only gave this 4 stars instead of 5. Mascarpone and olive oil don't blend together very well.