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.
  
• 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.
  
• 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.
• 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.