Pasta with Pears and Pecorino

By GialloZafferano · 25 min

Ingredients

Instructions

1. Slice the pears into pieces; smaller pieces cook faster.
2. Melt the butter in a skillet over medium-high heat. Add the pears, season with salt and black pepper, and cook on high for a couple of minutes.
3. Lower the heat and simmer until the pears are soft.
4. Cook the pasta in salted water, reserving some of the starchy cooking water.
5. In a bowl, shave or grate the Pecorino Romano, season with black pepper, add about 3–4 tablespoons of hot pasta water, and mix vigorously until smooth and creamy.
6. When the pasta is about 2 minutes from done, transfer it to the skillet with the pears and add a small amount of cooking water.
7. Stir over high heat until the water evaporates, then turn off the heat.
8. Let the pan cool slightly, then add the Pecorino cream and a splash of pasta water if needed. Mix well without turning the heat back on.

Summarized from GialloZafferano's video. Watch it for the details.

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