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.

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.

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.

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.

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.