Cacio e Pere Pasta
Cacio e Pere Pasta
Ingredients
- 1 ripe pear
- 4 generous spoonfuls Pecorino cheese, plus more for garnish
- 80 g pasta, such as spaghetti
- as needed black pepper, freshly cracked, to taste
Instructions
- 1
Prepare the pear: Peel the ripe pear using a peeler. Slice the peeled pear in half, then remove the core. Dice the pear into small, even-sized pieces.
⏱️ 5 min
- 2
Cook the pasta: Bring a pot of water to a boil. Add the 80 g of pasta to the boiling water. Cook until al dente, according to package directions.
⏱️ 8 min•🌡️ 100
- 3
Prepare the cheese cream: While the pasta is cooking, grate the Pecorino cheese into a bowl. Add a ladleful of the hot pasta water to the grated Pecorino. Stir vigorously with a spoon until the cheese and pasta water combine to form a creamy, emulsified sauce.
⏱️ 5 min
- 4
Combine the ingredients: Once cooked, drain the pasta, reserving some of the pasta water. Add the diced pear directly into the bowl with the Pecorino cream. Add the drained pasta to the same bowl.
⏱️ 2 min
- 5
Season and mix: Add freshly cracked black pepper to taste. Mix all the ingredients thoroughly until the pasta is evenly coated with the creamy sauce and the diced pear is well distributed. If the sauce is too thick, add a small amount of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 6
Serve: Plate the Cacio e pere pasta. Garnish with an additional sprinkle of freshly cracked black pepper and a final grating of Pecorino cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pere Pasta
- 1 ripe pear
- 4 generous spoonfuls Pecorino cheese, plus more for garnish
- 80 g pasta, such as spaghetti
- as needed black pepper, freshly cracked, to taste
Instructions
- 1
Prepare the pear: Peel the ripe pear using a peeler. Slice the peeled pear in half, then remove the core. Dice the pear into small, even-sized pieces.
⏱️ 5 min - 2
Cook the pasta: Bring a pot of water to a boil. Add the 80 g of pasta to the boiling water. Cook until al dente, according to package directions.
⏱️ 8 min•🌡️ 100 - 3
Prepare the cheese cream: While the pasta is cooking, grate the Pecorino cheese into a bowl. Add a ladleful of the hot pasta water to the grated Pecorino. Stir vigorously with a spoon until the cheese and pasta water combine to form a creamy, emulsified sauce.
⏱️ 5 min - 4
Combine the ingredients: Once cooked, drain the pasta, reserving some of the pasta water. Add the diced pear directly into the bowl with the Pecorino cream. Add the drained pasta to the same bowl.
⏱️ 2 min - 5
Season and mix: Add freshly cracked black pepper to taste. Mix all the ingredients thoroughly until the pasta is evenly coated with the creamy sauce and the diced pear is well distributed. If the sauce is too thick, add a small amount of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 6
Serve: Plate the Cacio e pere pasta. Garnish with an additional sprinkle of freshly cracked black pepper and a final grating of Pecorino cheese.
⏱️ 2 min