Cacio e Pere

Ingredients

• 1 ripe pear
• 4 generous spoonfuls of Pecorino
• 80g pasta (paccheri)
• freshly cracked black pepper, to taste
• olive oil
• salt
• pasta water

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Method

1. Dice the pear and saute in olive oil with salt and pepper until caramelized, then set aside.
2. Mix the grated Pecorino with black pepper and a little pasta water into a creamy paste.
3. Cook the pasta, then transfer it to a pan with more pasta water and black pepper.
4. Add the caramelized pears, then fold in the Pecorino paste.
5. Toss until everything is coated in a thick, creamy sauce, then plate.