Fusilli with pecorino romano and black pepper

Saw Giada cooking Fusilli with pecorino romano and black pepper from food network last few days. It is easy to cook with short preparation time, that is what I always look for. Cooked this for Friday dinner, together with grilled salmon and MSLS were so excited as Fusilli comes in a special shape and they are not taking porridge for dinner.

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 ( i omitted this )
• 1 1/2 cups grated Pecorino Romano cheese (6 ounces)
• 1 cup mascarpone cheese (8 ounces), at room temperature

Method:

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.

It came out to be a bit salty. But it smells good when added in romano cheese. Suggest not to add in salt and put less romano cheese next time.