Giada'S Fusilli With Pecorino Romano And Black Pepper
- kosher salt
- 1 lb fusilli, ie. plain corkscrew
- 1/4 cup olive oil
- 2 garlic cloves, lightly crushed
- 5 cups baby spinach leaves, chopped (5 ounces)
- 4 teaspoons fresh ground pepper, divided
- salt, to taste
- 1 1/2 cups grated pecorino romano cheese (6 ounces)
- 1 cup mascarpone cheese, at room temperature (8 ounces)
- 3/4 cup reserved pasta water
- 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. *I did not add salt.
- 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, if desired.
- Transfer the pasta to a large bowl and serve.
- Serve with sliced summer tomatoes and a crusty bread.
kosher salt, fusilli, olive oil, garlic, baby spinach leaves, fresh ground pepper, salt, romano cheese, mascarpone cheese, reserved pasta water
Taken from www.food.com/recipe/giadas-fusilli-with-pecorino-romano-and-black-pepper-462934 (may not work)