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Creamy Pecorino Pasta With Radicchio Salad

creamy pecorino pasta
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2010

Nutritional Information

  • Per Serving
  • Calories 676Calories From Fat 305
  • Fat 34g
  • Sat Fat 17g
  • Cholesterol 92mg
  • Sodium 985mg
  • Protein 21g
  • Carbohydrate 73g
  • Sugar 3g
  • Fiber 5g
  • Iron 4mg
  • Calcium 292mg
What does this mean? See Nutrition 101 .

Quick Tip

Radicchio has a peppery, slightly bitter taste. If you prefer to round out its flavor, try mixing it with chopped fresh spinach. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.