Creamy Pecorino Pasta With Radicchio Salad

creamy pecorino pasta
Christopher Baker
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preparation
25
minutes
cooking
25
minutes
other
0
minutes
Serves 4

Ingredients

12
ounces
spaghetti
1/2
head radicchio, sliced (about 2 cups)
3/4
cup
pitted mixed olives
3
tablespoons
balsamic vinaigrette
kosher salt and black pepper
1
cup
heavy cream
1/2
cup
grated Pecorino, plus more for serving
1/2
teaspoon
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.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 305
  • 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
What does this mean? See Nutrition 101.

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