Italian shepherds created this combo in Abruzzo's mountains where pear orchards grew beside sheep pastures by geographic accident.
Pasta with Pears and Pecorino
Elevate your pasta night with this delightful dish that marries the luscious sweetness of ripe pears with the sharp, savory notes of pecorino cheese. Tossed together with al dente pasta and a hint of fresh herbs, each bite offers a perfect balance of flavors that will tantalize your taste buds. Get ready to impress your dinner guests with this irresistible Italian-inspired creation!
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- Pear - 1 ripe
🫙Pantry Staples(2)
- Olive Oil - 1 tbsp (15 ml)
- Pasta - 80g (2.82 oz)
🧂Spices & Seasonings(1)
- Salt and Pepper - to taste
👨🍳 Instructions
- 1
Cook the pasta according to package instructions until al dente.
- 2
While the pasta is cooking, slice the ripe pear.
- 3
In a pan, heat the olive oil over medium heat.
- 4
Add the sliced pear to the pan and sauté for a few minutes until slightly soft.
- 5
Drain the pasta and add it to the pan with the pears.
- 6
Sprinkle with pecorino cheese, salt, and pepper to taste, and toss to combine.
💡 Pro Tips
- ✓Sauté pears at exactly medium heat (275-300°F pan surface) for 3-4 minutes to caramelize natural sugars without breaking down pectin structure that keeps them intact.technique275-300°F, 3-4 minutes
- ✓Reserve 1 cup of starchy pasta water before draining because its 2-3% starch content creates an emulsion that binds the pecorino into a creamy sauce rather than clumps.timing1 cup, 2-3% starch
- ✓Use Bartlett or Anjou pears at 85% ripeness (slight give when pressed) because they hold their shape when sautéed while still providing natural sweetness to balance the salty pecorino.ingredient85% ripeness
- ✓Remove the pan from heat before adding pecorino and toss vigorously with pasta water because temperatures above 160°F cause the cheese proteins to seize and separate.techniqueBelow 160°F
- ✓Grate pecorino on the finest setting of a microplane because smaller particles (1-2mm) melt more evenly and create better sauce integration than larger shreds.equipment1-2mm particles
Share this recipe
Prep
10
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Italian shepherds created this combo in Abruzzo's mountains where pear orchards grew beside sheep pastures by geographic accident.
Pasta with Pears and Pecorino
Elevate your pasta night with this delightful dish that marries the luscious sweetness of ripe pears with the sharp, savory notes of pecorino cheese. Tossed together with al dente pasta and a hint of fresh herbs, each bite offers a perfect balance of flavors that will tantalize your taste buds. Get ready to impress your dinner guests with this irresistible Italian-inspired creation!
📝 Ingredients
Serves 2🥬Fresh Produce(1)
- Pear - 1 ripe
🫙Pantry Staples(2)
- Olive Oil - 1 tbsp (15 ml)
- Pasta - 80g (2.82 oz)
🧂Spices & Seasonings(1)
- Salt and Pepper - to taste
👨🍳 Instructions
- 1
Cook the pasta according to package instructions until al dente.
- 2
While the pasta is cooking, slice the ripe pear.
- 3
In a pan, heat the olive oil over medium heat.
- 4
Add the sliced pear to the pan and sauté for a few minutes until slightly soft.
- 5
Drain the pasta and add it to the pan with the pears.
- 6
Sprinkle with pecorino cheese, salt, and pepper to taste, and toss to combine.
💡 Pro Tips
- ✓Sauté pears at exactly medium heat (275-300°F pan surface) for 3-4 minutes to caramelize natural sugars without breaking down pectin structure that keeps them intact.technique275-300°F, 3-4 minutes
- ✓Reserve 1 cup of starchy pasta water before draining because its 2-3% starch content creates an emulsion that binds the pecorino into a creamy sauce rather than clumps.timing1 cup, 2-3% starch
- ✓Use Bartlett or Anjou pears at 85% ripeness (slight give when pressed) because they hold their shape when sautéed while still providing natural sweetness to balance the salty pecorino.ingredient85% ripeness
- ✓Remove the pan from heat before adding pecorino and toss vigorously with pasta water because temperatures above 160°F cause the cheese proteins to seize and separate.techniqueBelow 160°F
- ✓Grate pecorino on the finest setting of a microplane because smaller particles (1-2mm) melt more evenly and create better sauce integration than larger shreds.equipment1-2mm particles