• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flavor of Italy

  • HOME
  • PODCAST
    • Food Episodes
    • Wine Episodes
    • Food & Wine Episodes
    • Travel Episodes
    • Lifestyle & Culture Episodes
    • Artists & Artisans Episodes
    • All Episodes
  • TRIPS & TRAVEL
    • My Top Travel Picks
    • When in Rome
    • Day Trips in Italy
    • Weekend Trips in Italy
    • Week-long Trips in Italy
    • Discover the Italian Regions
  • RECIPES
    • Trending Recipes
    • Antipasti (Appetizers)
    • Primi (First Course)
    • Pasta (First Course)
    • Secondi (Main Course)
    • Contorni (Side Dishes)
    • Breads
    • Desserts
  • ABOUT
  • EBOOKS
  • Generic selectors
    Exact matches only
    Search in title
    Search in content
    Post Type Selectors
menu icon
go to homepage
search icon
Homepage link
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
  • HOME
  • PODCAST
    • Food Episodes
    • Wine Episodes
    • Food & Wine Episodes
    • Travel Episodes
    • Lifestyle & Culture Episodes
    • Artists & Artisans Episodes
    • All Episodes
  • TRIPS & TRAVEL
    • My Top Travel Picks
    • When in Rome
    • Day Trips in Italy
    • Weekend Trips in Italy
    • Week-long Trips in Italy
    • Discover the Italian Regions
  • RECIPES
    • Trending Recipes
    • Antipasti (Appetizers)
    • Primi (First Course)
    • Pasta (First Course)
    • Secondi (Main Course)
    • Contorni (Side Dishes)
    • Breads
    • Desserts
  • ABOUT
  • EBOOKS
  • Connect

    • Email
    • Facebook
    • Instagram
    • Twitter
  • ×

    November 19, 2020

    Cacio e Pepe with Pear Slivers

    There's nothing tastier than cheese with pears and Cacio e Pepe with Pear Slivers exemplifies this magical pairing to the fullest.

    There’s a saying from the 1200’s about the delightful pairing of cheese with pears:

    "Dio non ha mai fatto un matrimonio così riuscito, ossia il connubio tra pera e formaggio." - God has never made a more successful marriage than the union of pears and cheese.

    And another well-known Italian proverb: "Al padrone non far sapere quant’è buono il cacio con le pere". - Don't let your master (boss) know how delicious cheese with pears is. Medieval history scholar cum culinary historian, Massimo Montanari, wrote a book about this proverb and the delicious marriage of cheese with pears: "Il Formaggio Con le Pere".

    Cacio e Pepe with Pear Slivers is a fabulous way to combine bring cheese and pears together in a delicious pasta dish

    About Cacio e Pepe

    Cacio e Pepe (cheese and pepper) is a classic Roman poor man’s dish. As the ingredients were easy to keep and carry they were perfect for shepherds without a fixed abode. For shepherds the dish was ideal: boil some water over an open fire, cook the pasta - spaghetti or tonarelli - and then make a delicious sauce from some freshly grated pecorino Romano cheese and grated black pepper, along with a bit of the pasta cooking water.

    Ingredient-wise it’s as simple as could be and you’d think because there are just a few ingredients that it would be super easy to make, and basically it is. Yet you do have to pay careful attention to how you mix the pasta with the cheese and pepper so that it doesn’t clump together and form a ball. Once you get the hang of it it’s absolutely simple.

    Cacio e Pepe with Pears

    Cacio e pepe with pear slivers was featured recently in one of my favorite Italian culinary magazines, Sale e Pepe. A lightbulb turned on in my head when I saw it and I couldn’t believe I hadn’t thought of it myself because it’s such a natural and wonderful food pairing. I tweaked the recipe and created my own version.

    Pears are a hero in this luscious pasta recipe!

    The recipe for Cacio e Pepe with Pear Slivers

    You can deep fry or bake the pear slivers. Deep-fried are more complicated simply because the pear slivers are very thin and delicate and the more you handle them the more likely they are to tear. I also try to limit how much fried foods I eat.

    Instead if you bake the pear slivers you can slice them right atop the parchment paper lined baking sheet.

    Ingredients:

    Spaghetti, 400 grams

    For the pears:

    Two firm pears, preferably Kaiser
    Peanut oil for frying, about 2 cups (if you fry the pears)
    Flour, about half a cup (if you fry the pears)

    For the sauce:

    Pecorino Romano cheese, finely grated, 200 g
    Freshly grated black pepper, 2 teaspoons
    Pasta cooking water

    Special Equipment:

    A mandolin for slicing the pears
    Parchment paper
    Oil-absorbing cooking paper
    A pasta fork (claw) to scoop the spaghetti

    Procedure:

    For the pears

    If they are baked:

    Preheat the oven to 250°F or 120°C.
    Line a baking sheet with parchment paper.
    As the pear slices are thin and delicate it’s easiest to slice them right on top of the baking sheet as they can break or tear if you try to pick them up.

    Baked pear slivers for Cacio e Pepe spaghetti
    If they are deep-fried:

    Line a draining rack with the oil-absorbing cooking paper. You can also use plain disposable paper placemats like these.
    Put half an inch of peanut oil into a saucepan and heat until the oil sizzles when you add a drop of water.
    Use a mandolin to thinly slice the whole (unpeeled and uncored) pears .1 inch (a tenth of an inch) or 2.5 mm thick.
    Lightly flour the pear slices on both sides and place immediately in the sizzling oil.
    Fry until golden.
    Don't turn the pears as the slivers are very delicate; instead spoon some of the hot oil on top of them.
    Delicately scoop out the pear slices and place on the parchment paper to drain.
    Gently remove the seeds from the pear slices.

    For the pasta and sauce

    Grate the pecorino Romano cheese and black pepper and place in a small mixing bowl.
    Preheat the oven to the lowest setting possible: about 100°F or 40°C. Just before serving the pasta heat up the pear slices in the oven.
    Bring a pot of salted water to a boil.
    Use just enough salt so that the water tastes like the sea.
    Cook the spaghetti until al dente, or according to package instructions.
    Place the pears on a parchment paper lined baking sheet and put in the oven to reheat.
    While the pasta is cooking place the freshly grated pecorino Romano cheese and freshly grated black pepper in a small mixing bowl.
    Whisk the cheese and black pepper together.
    When the pasta is al dente use a pasta claw to scoop it out of the pot and into a serving dish.
    Use a ladle to add pasta cooking water to the pepper and cheese mixture, one ladleful at a time.
    Gently stir the water into the cheese - not vigorously please as the cheese will begin to clump!
    Once the sauce is creamy - about like pancake, crepe or cake batter - pour it on top of the spaghetti.
    Gently toss the spaghetti and cheese mixture together until creamy. If the pasta is too dry add a bit more pasta cooking water, by the ladleful.
    Place the pear slivers decoratively on top of the pasta and serve.

    Making the sauce for Cacio e Pepe spaghetti
    Batter-like pecorino Romano cheese and pepper sauce for Cacio e Pepe

     

    Cacio e Pepe with Pear Slivers is a fabulous way to combine bring cheese and pears together in a delicious pasta dish

    CACIO E PEPE WITH PEAR SLIVERS

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour
    You can deep fry or bake the pear slivers. Deep-fried are more complicated simply because the pear slivers are very thin and delicate and the more you handle them the more likely they are to tear. I also try to limit how much fried foods I eat. Instead, if you bake the pear slivers you can slice them right atop the parchment paper lined baking sheet.
    Course: Pasta
    Cuisine: Italian
    Servings: 4

    Equipment

    • A mandolin for slicing the pears
    • Parchment paper
    • A pasta claw to scoop the spaghetti

    Ingredients 
    Metric - U.S. Customary

    • Spaghetti 400 g

    For the pears:

    • 2 pears, firm preferably Kaiser
    • ½ cup Flour (if you fry the pears)
    • 2 cups Peanut oil for frying (if you fry the pears)

    For the sauce:

    • 200 grams Pecorino Romano cheese grated
    • 2 teaspoons Freshly grated black pepper
    • Pasta cooking water

    Instructions

    FOR THE PEARS

      BAKED:

      • Preheat the oven to 250°F or 120°C.
      • Line a baking sheet with parchment paper.
      • As the pear slices are thin and delicate it’s easiest to slice them right on top of the baking sheet as they can break or tear if you try to pick them up.
      • Use a mandolin to thinly slice the whole (unpeeled and uncored) pears .1 inch (a tenth of an inch) or 2.5 mm thick.
      • Delicately remove the seeds from the pear slices once they’re on the baking sheet.
      • Bake the pears about 30 to 45 minutes, or just until they are lightly golden and dry enough to pick up with ease, but still slightly flexible.
        Baked pear slivers for Cacio e Pepe spaghetti
      • If you prefer crispy pear chips simply bake them a bit longer.
      • When the baked pear slices are done you can use them right away or store them refrigerated in a sealed container.
      • I usually prepare the pears a day ahead so they are ready to go when I make this pasta dish.
      • Baked pear slivers for Cacio e Pepe spaghetti

      DEEP-FRIED:

      • Line a baking sheet or a draining rack with parchment paper.
      • Put half an inch of peanut oil into a saucepan and heat until the oil sizzles when you add a drop of water.
      • Use a mandolin to thinly slice the whole (unpeeled and uncored) pears .1 inch (a tenth of an inch) or 2.5 mm thick.
      • Lightly flour the pear slices on both sides and place immediately in the sizzling oil.
      • Fry until golden.
        Deep-fried pear slices
      • Don’t turn the pears as the slivers are very delicate; instead spoon some of the hot oil on top of them.
      • Delicately scoop out the pear slices and place on the parchment paper to drain.
        Draining deep-fried pear slices
      • Gently remove the seeds from the pear slices.

      FOR THE PASTA AND SAUCE

      • Grate the pecorino Romano cheese and black pepper and place in a small mixing bowl.
        Freshly grated pecorino Romano cheese and freshly grated black pepper for Cacio e Pepe
      • Preheat the oven to the lowest setting possible: about 100°F or 40°C. Just before serving the pasta heat up the pear slices in the oven.
      • Bring a pot of salted water to a boil.
      • Use just enough salt so that the water tastes like the sea.
      • Cook the spaghetti until al dente, or according to package instructions.
      • Place the pears on a parchment paper lined baking sheet and put in the oven to reheat.
      • Whisk the cheese and black pepper together.
      • When the pasta is al dente use a pasta claw to scoop it out of the pot and into a serving dish.
      • Use a ladle to add pasta cooking water to the pepper and cheese mixture, one ladleful at a time.
      • Gently stir the water into the cheese – not vigorously please as the cheese will begin to clump!
        Making the sauce for Cacio e Pepe spaghetti
      • Once the sauce is creamy – about like pancake, crepe or cake batter – pour it on top of the spaghetti.
        sauce for Cacio e Pepe
      • Gently toss the spaghetti and cheese mixture together until creamy. If the pasta is too dry add a bit more pasta cooking water, by the ladleful.
        Adding the sauce for Cacio e Pepe with Pear Slivers
      • Place the pear slivers decoratively on top of the pasta and serve.
        Cacio e Pepe spaghetti with Pear Slivers

      Nutrition

      Serving: 100grams | Calories: 1629kcal | Carbohydrates: 103g | Protein: 31g | Fat: 123g | Saturated Fat: 27g | Cholesterol: 52mg | Sodium: 607mg | Potassium: 399mg | Fiber: 7g | Sugar: 12g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 565mg | Iron: 3mg
      Tried this recipe?Let us know how it was!

      Another great pasta dish with pears is Ricotta and Pear Filled Pasta Sacks.

      If you'd like to learn more about pecorino cheese then read Pecorino Cheese: What Is It Anyway?

      Cacio e Pepe with Pear Slivers is a delicious pairing of cheese with pears

      I make a small commission on purchases made through links on my website. Prices are identical for you, but purchasing through my links helps support my work to bring you great recipes, podcast episodes, culinary and travel information.

      You may also be interested in:

      Share On:

      More Recipes

      • soft shell crabs
        Blue Crab Italy
      • How Cookbooks Travel Across Cultures
      • Making Italian mozzarella cheese
        Tano, the Italian Cheese Sommelier
      • Anchovies in a can, and on toast with tomatoes
        Anchovies: The Tiny Fish Making Big Waves

      Reader Interactions

      Please leave your comment here. Your feedback is important!Cancel reply

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      About

      Wendy at Roscioli
      I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

      Follow Flavor of Italy

      • Facebook
      • Instagram
      • LinkedIn
      • Pinterest
      • Twitter

      Latest Additions

      • Pope Leo and the People's Conclave: A New Era Begins
      • Bomarzo Monster Park
      • Discovering the Biblioteca Angelica
      • Blue Crab Italy
      • The Glassmaker
      • How Cookbooks Travel Across Cultures
      • Exploring the Valtènesi Lake Garda Wine Region
      Generic selectors
      Exact matches only
      Search in title
      Search in content
      Post Type Selectors

      Footer

      Flavor of Italy

      Email: wendy@flavorofitaly.com

      • Home
      • Trips & Travel
      • When in Rome
      • Italian Cooking Classes
      • Privacy Policy

      Enter your email to receive our latest posts direct to your inbox. You can also subscribe to our newsletter for more insights, news and promotions by clicking here.

      © 2005–2025 Flavor of Italy

       

      Loading Comments...
       

        Rate This Recipe

        Your vote:




        A rating is required
        A name is required
        An email is required