Main
Cacio e Pere (Pasta with Caramelized Pears)
40 minServes 2Nutri-Score C€€
C
40 min
40 minCacio e Pere (Pasta with Caramelized Pears)
what you need
Ingredients
spaghetti alla chitarra (fresh)Grains200 g
Pecorino Romano (finely grated)Dairy80 g
Parmigiano Reggiano (finely grated, plus a few shavings for the chip)Dairy60 g
black pepper (freshly cracked)Spices3 g
pears (peeled, cored and sliced)Produce2 pieces
butter (for caramelizing)Dairy25 g
sugar (for caramelizing)Pantry15 g
salt (for the pasta water)Spices10 g
per serving
Nutrition
668kcal
- Carbs
- 78 g
- Proteins
- 28 g
- Fat
- 28 g
what you’ll use
Tools
Stockpot
Frying pan
Mixing bowl
Grater
Baking tray
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.