Hoofdgerecht
Cacio e Pere (Pasta with Caramelized Pears)
40 minVoor 2Nutri-Score C€€
C
40 min
40 minCacio e Pere (Pasta with Caramelized Pears)
wat u nodig heeft
Ingrediënten
spaghetti alla chitarra (fresh)Granen200 g
Pecorino Romano (finely grated)Zuivel80 g
Parmigiano Reggiano (finely grated, plus a few shavings for the chip)Zuivel60 g
black pepper (freshly cracked)Kruiden en specerijen3 g
pears (peeled, cored and sliced)Groente en fruit2 stukken
butter (for caramelizing)Zuivel25 g
sugar (for caramelizing)Voorraadkast15 g
salt (for the pasta water)Kruiden en specerijen10 g
per portie
Voedingswaarden
668kcal
- Koolhydraten
- 78 g
- Eiwitten
- 28 g
- Vetten
- 28 g
wat u gebruikt
Keukengerei
Soeppan
Koekenpan
Mengkom
Rasp
Bakplaat
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.