Rating: 3.5 stars
306 Ratings
  • 5 star values: 117
  • 4 star values: 37
  • 3 star values: 37
  • 2 star values: 76
  • 1 star values: 39
Kate Merker and Sara Quessenberry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the spaghetti according to the package directions. Drain the pasta and return it to the pot.

    Advertisement
  • Meanwhile, toss the radicchio with the olives, vinaigrette, and ¼ teaspoon each salt and pepper.

  • Add the cream to the pot with the drained pasta and bring to a simmer.

  • Add the Pecorino, ½ teaspoon salt, and cracked black pepper and cook, tossing, until thickened and creamy, about 2 minutes.

  • Top the pasta with additional Pecorino and cracked black pepper, if desired, and serve with the radicchio salad.

Nutrition Facts

676 calories; fat 34g; saturated fat 17g; cholesterol 92mg; sodium 985mg; protein 21g; carbohydrates 73g; sugars 3g; fiber 5g; iron 4mg; calcium 292mg.
Advertisement