Artisanal Cacio e Pere with Chitarra & Parmigiano Crisp
Golden egg yolk spaghetti alla chitarra in a velvety pecorino emulsion, paired with butter-caramelized pears and a brittle Parmigiano Reggiano crisp.
Ingredients for Cacio e Pere
Masterclass portion for 1 serving
MKaroni Pro Exclusive Recipe
This full step-by-step interactive video recipe, exact proportions, and chef secrets are reserved exclusively for MKaroni Pro members.
Egg Yolk Dough & Kneading
Mound 100g of tipo 00 flour onto a wooden board and shape a wide well. Pour in 4-5 fresh egg yolks. Using a bench scraper or fork, gradually draw flour from the inner rim into the yolks until a cohesive dough forms. Knead vigorously by hand for 8-10 minutes until you achieve a silky, springy, deep golden dough ball. Wrap tightly in cling film and rest for at least 30 minutes at room temperature to relax the gluten network.
Rolling Out the Sfoglia
Unwrap the rested dough, lightly dust the board with flour, and roll it out with a wooden rolling pin. Rotate the sheet 90 degrees frequently, rolling evenly from center to edge until you reach a uniform 2 mm thickness matching the width of the chitarra frame.
Cutting on the Wooden Chitarra
Lay the rolled sfoglia over the taut steel wires of the wooden chitarra. Roll a rolling pin firmly back and forth across the wires until they slice cleanly through the pasta. Strum your fingers across the strings like a harp to drop the square spaghetti strands into the tray below.
Caramelizing the Pear in Butter
Peel 1 ripe pear and cut into wedges. In a skillet, melt half of the 15g butter and add the pear. Sauté over medium heat for 3-4 minutes until the natural sugars caramelize into a glossy golden glaze. Remove the caramelized pear wedges and set aside on a plate.
Toasting Black Pepper, Adding Butter & Water
Add 1 tbsp freshly crushed black peppercorns to a dry, hot skillet. Toast over medium flame for 1-2 minutes until volatile essential oils fill the air. Add the remaining 15g butter and ladle in a splash of boiling starchy pasta water. The mixture will foam vigorously into a rich peppery butter base.
Adding Pasta & Extra Starchy Water
Cook fresh spaghetti alla chitarra in lightly salted boiling water for just 2 minutes until firm al dente. Using tongs, transfer the pasta directly into the pepper-butter skillet. Pour in an extra half-ladle of hot starchy cooking water and toss vigorously over low heat to start building the starch emulsion.
Pecorino Fold & Velvety Mantecatura
Remove the skillet from the heat source and let rest for 20-30 seconds so temperature drops below 65°C (149°F). Scatter in 80g of very finely grated Pecorino Romano DOP. Immediately swirl and toss the pan vigorously with tongs. The starch and cheese fats will fuse into a gleaming, lump-free silk emulsion.
Plating, Glazed Pears & Parmigiano Crisp
In a non-stick pan, toast 20g of finely grated Parmigiano Reggiano into a crunchy golden cheese crisp (cialda). Using plating tongs and a ladle, twirl a tall glossy nest of spaghetti onto a dark ceramic plate. Crown with caramelized pear wedges and angle the crispy Parmigiano Reggiano crisp on top. Finish with cracked black pepper and serve immediately.
Parchment Paper & Rolling Pin Shaping Technique
To make the Parmigiano crisp, place a square of baking parchment directly on the hot skillet — it prevents sticking and lets you slide the crisp off effortlessly (wait a few moments off the heat for it to firm up). To get a neat, uniform disc, shape the grated cheese using a round pastry cutter ring. To curve it into a stunning half-cylinder arch, immediately drape the parchment with the hot, pliable melted cheese over a wooden rolling pin and hold gently for a few seconds until it cools and sets into shape.
