Loading Video...

Fusilli with Pecorino Romano and Black Pepper

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the pasta to a large bowl and serve.
Fusilli With Spinach-Nut Pesto
PREMIUM
26m Easy 99%
CLASS
Real Deal with Cheese
PREMIUM
8m Easy 100%
CLASS
Vegetarian Chimichangas
PREMIUM
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
CLASS
Vegetarian Italian Chopped Salad
PREMIUM
22m Easy 99%
CLASS