Giada's Fusilli With Pecorino Romano And Black Pepper

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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. *i did not add salt.
• 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, if desired.
• 5 transfer the pasta to a large bowl and serve.
• 6 serve with sliced summer tomatoes and a crusty bread.