Recipe courtesy of Giada De Laurentiis

Fusilli with Pecorino Romano and Black Pepper

Name: Fusilli with Pecorino Romano and Black Pepper
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 to 6 servings

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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

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Watch how to make this recipe.

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.