Description
A unique dish combining the sweetness of crunchy apples with the intensity of pecorino, creating a delightful balance of flavors.
Ingredients
Scale
- 400 g Tonnarelli (or spaghetti or fettuccine)
- 2 crispy apples (Granny Smith or Fuji)
- 150 g grated pecorino cheese
- 50 g butter
- 1 small onion, finely chopped
- Salt and black pepper to taste
- Grated lemon zest for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the tonnarelli and cook according to package instructions until al dente. Remember to reserve a cup of pasta cooking water.
- Wash and slice the apples into thin wedges, keeping the skin on.
- Melt the butter in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent and soft.
- Add the sliced apples to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are lightly golden and crunchy. Season with a pinch of salt and pepper.
- Drain the tonnarelli once cooked, and add them directly to the skillet with the apples and onion. Mix well to combine the ingredients.
- Remove the skillet from heat and add the grated pecorino cheese. Stir vigorously, adding some reserved pasta cooking water if the dish seems too dry. The pecorino will melt, creating a creamy sauce.
- Plate the tonnarelli, garnishing with extra pecorino and, if desired, some grated lemon zest for a fresh touch. Serve immediately.
Notes
For a richer flavor, try lightly toasting the pecorino before adding it to the pasta. Maintain the crunchiness of the apples; do not overcook them.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
