Fusilli with Pecorino Romano and Black Pepper
Ingredients
- 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
Instructions
Fusilli with Pecorino Romano and Black Pepper serves 6 original recipe by Food Network.
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