Bucatini with Wilted Spinach and Lemon Mascarpone Sauce - Valerie Bertinelli

Ingredients

• 4 cup of the reserved cooking water
• 12 ounces uncooked bucatini pasta
• 3 cups roughly chopped baby spinach
• 1/2 cup mascarpone cheese
• 1/2 teaspoon lemon zest, plus 1 teaspoon fresh lemon juice (from 1 lemon)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon black pepper
• 1 cup shaved fresh pecorino romano cheese