Creamy Pecorino Pasta With Radicchio Salad

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Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 676 calories
    • Calories 305 calories from fat
    • Fat 34 g
    • Sat Fat 17 g
    • Cholesterol 92 mg
    • Sodium 985 mg
    • Protein 21 g
    • Carbohydrate 73 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 292 mg
  • August 2010

Ingredients

  1. Check 12ounces spaghetti
  2. Check 1/2 head radicchio, sliced (about 2 cups)
  3. Check 3/4cup pitted mixed olives
  4. Check 3tablespoons balsamic vinaigrette
  5. Check kosher salt and black pepper
  6. Check 1cup heavy cream
  7. Check 1/2cup grated Pecorino, plus more for serving
  8. Check 1/2teaspoon cracked black pepper, plus more for serving

Directions

  1. Cook the spaghetti according to the package directions. Drain the pasta and return it to the pot.
  2. Meanwhile, toss the radicchio with the olives, vinaigrette, and ¼ teaspoon each salt and pepper.
  3. Add the cream to the pot with the drained pasta and bring to a simmer.
  4. Add the Pecorino, ½ teaspoon salt, and cracked black pepper and cook, tossing, until thickened and creamy, about 2 minutes.
  5. Top the pasta with additional Pecorino and cracked black pepper, if desired, and serve with the radicchio salad.