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Pear Cacio e Pepe

A playful twist on the classic Roman pasta, this dish pairs tender pears with salty pecorino-style flavor for a surprisingly balanced bite. The sweet fruit offsets the savory notes, creating a harmonious and refreshing meal perfect for a quick dinner.

Maker: Chef GR 🇮🇹

From: Instagram(view original)

Pear Cacio e Pepe

Prep Time

5 min

Cook Time

10 min

Servings

Tags

DinnerItalianPastaVegetarian

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Recipe details are AI-assisted from Chef GR 🇮🇹. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.

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Cooking context

15 min estimated total time for 1 servings.

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DinnerItalianPastaVegetarian

Ingredients

  • 2 4/5 oz pasta
  • 1 pear
  • 1 tbsp olive oil
  • to taste salt
  • to taste pepper

Instructions

  1. 1
    Bring a large pot of water to a rolling boil, add a generous pinch of salt, and set a timer for 8 minutes.
  2. 2
    While the water is heating, wash the pear, remove the core, and slice it thinly on a diagonal for even coating.
  3. 3
    Add the pasta to the boiling salted water and cook until al dente, stirring occasionally to prevent sticking.
  4. 4
    When the pasta is about 2 minutes from being done, reserve 1 cup of the hot pasta cooking water in a heat‑proof bowl, then drain the pasta using a colander.
  5. 5
    Return the drained pasta to the pot over low heat, drizzle the olive oil over it, and toss gently to coat each strand.
  6. 6
    Add a splash (about 2‑3 tbsp) of the reserved pasta water to create a light sauce, continuing to toss until the pasta looks glossy.
  7. 7
    Fold the thin pear slices into the pasta, allowing the residual heat to soften the fruit slightly while preserving a bit of bite.
  8. 8
    Season the dish with freshly cracked black pepper and additional salt if needed, tasting and adjusting the seasoning.
  9. 9
    If the pasta appears dry, add a little more reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
  10. 10
    Serve immediately on a warmed plate, optionally finishing with a drizzle of extra‑virgin olive oil or a sprinkle of grated pecorino if desired.