Cacio e Pere 

Cacio e Pere (Cheese & Pear Pasta)

Serves: 1

Ingredients

• 80g pasta (pappardelle or tagliatelle works beautifully)

• 1 ripe pear, peeled and finely diced or grated

• 4 generous spoonfuls of Pecorino Romano, finely grated

• Freshly cracked black pepper, to taste

• Pasta water, reserved

Instructions

1. Cook the pasta in well-salted boiling water until al dente. Reserve a cup of pasta water before draining.

2. While the pasta cooks, gently warm the diced pear in a pan over low heat for 2–3 minutes until slightly softened and fragrant.

3. Add the drained pasta to the pan with the pear and remove from heat.

4. Add the grated Pecorino gradually, tossing continuously and adding splashes of pasta water to create a smooth, creamy sauce.

5. Crack plenty of black pepper over the top.

6. Serve immediately in a warm bowl.

Nutrition (per serving, est.): ~480 cal | 18g protein | 12g fat | 74g carbs | 5g fibre