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


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
Prep Time 30 minutes
Cook Time 1 hour
Servings 4
Calories 1629kcal


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


  • 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




    • 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


    • 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.


    • 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


    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