Plato principal
Cacio e Pere (Pasta with Caramelized Pears)
40 minPara 2Nutri-Score C€€
C
40 min
40 minCacio e Pere (Pasta with Caramelized Pears)
lo que necesita
Ingredientes
spaghetti alla chitarra (fresh)Cereales200 g
Pecorino Romano (finely grated)Lácteos80 g
Parmigiano Reggiano (finely grated, plus a few shavings for the chip)Lácteos60 g
black pepper (freshly cracked)Especias3 g
pears (peeled, cored and sliced)Frutas y verduras2 piezas
butter (for caramelizing)Lácteos25 g
sugar (for caramelizing)Despensa15 g
salt (for the pasta water)Especias10 g
por ración
Nutrición
668kcal
- Carbohidratos
- 78 g
- Proteínas
- 28 g
- Grasas
- 28 g
lo que usará
Utensilios
Olla
Sartén
Bol
Rallador
Bandeja de horno
paso a paso
Preparación
- Paso 1
Make the Parmigiano chip
- Grate the Parmigiano and spread small piles on a baking tray lined with baking paper.
- Bake at 180 °C until golden and crisp, then let cool.
- Paso 2
Caramelize the pears
- Melt the butter in a frying pan with the sugar.
- Add the pear slices and cook until golden and caramelized on both sides.
- Set aside and keep warm.
- Paso 3
Cook the pasta
- Bring salted water to a boil and cook the spaghetti alla chitarra until al dente.
- Reserve a little pasta water before draining.
- Paso 4
Prepare the cheese and pepper emulsion
- In a bowl, mix the grated Pecorino, Parmigiano and cracked black pepper.
- Add a little hot pasta water and stir into a smooth, creamy emulsion.
- Paso 5
Toss and plate
- Toss the drained pasta into the cheese emulsion, loosening with pasta water as needed.
- Plate in a bowl, top with the caramelized pears and the Parmigiano chip.
- Finish with a little extra cracked pepper.