Giada'S Fusilli With Pecorino Romano And Black Pepper - cooking recipe

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

Preparation

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.