Pappardelle And Pears

Preparation:

Preparation: Bring salted water to the boil and cook the pasta. In the meantime, heat 2 tablespoons of butter in a pan and brown the pear cut into thin slices so that they cook quickly without falling apart; when they are a little golden, add half a spoonful of pine nuts, which will toast in a moment. Turn off. Drain the pasta al dente; relight the heat under the pan and crumble the pecorino into it, which as soon as it has been heated has not yet begun to melt, transfer the pappardelle into it and sauté, wetting them with a ladle of cooking water; complete with a pinch of chilli and serve.