Plat
Cacio e Pere (Pasta with Caramelized Pears)
40 minPour 2Nutri-Score C€€
C
40 min
40 minCacio e Pere (Pasta with Caramelized Pears)
ce qu’il vous faut
Ingrédients
spaghetti alla chitarra (fresh)Céréales200 g
Pecorino Romano (finely grated)Produits laitiers80 g
Parmigiano Reggiano (finely grated, plus a few shavings for the chip)Produits laitiers60 g
black pepper (freshly cracked)Épices3 g
pears (peeled, cored and sliced)Fruits et légumes2 morceaux
butter (for caramelizing)Produits laitiers25 g
sugar (for caramelizing)Épicerie15 g
salt (for the pasta water)Épices10 g
par portion
Nutrition
668kcal
- Glucides
- 78 g
- Protéines
- 28 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Saladier
Râpe
Plaque de cuisson
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.