FUSILLI WITH PECORINO ROMANO AND BLACK PEPPER

Fusilli with Pecorino Romano and Black Pepper image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

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

Steps:

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.

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