Giada's Fusilli With Pecorino Romano and Black Pepper

Name: Giada's Fusilli With Pecorino Romano and Black Pepper
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 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

Submitted by Chicagoland Chef du Jour

"My daughter and I saw Giada whip this up her show, Giada At Home. My daughter insisted we make it for dinner and boy am I glad we did. We all enjoyed it very much. The smooth and creamy sauce is seasoned perfectly and a bit spicy with pepper. I didn't add any extra salt because the grated cheese tends to add enough salt for me. I cut back on the pepper just a bit but it is necessary so be sure to add it."

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Ready In:: 20mins
Ingredients:: 10
Serves:: 4-6

ingredients

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

directions

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.

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RECIPE SUBMITTED BY

Chicagoland Chef du Jour

Hinsdale, Illinois

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.

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