Ingredients
– 400gr of short pasta (penne)
– 100gr of pancetta
– 50gr of walnuts
– 60gr olive extra virgin olive oil
– 1 sprig of thyme
– 100gr semi matured pecorino chees
– Salt and pepper to taste

Method
1 Cook the pasta in simmering salted water until “al dente”, then strain in a colander and rinse under cold water.
2 Transfer the hot cooked pancetta on to a try to cool.
3 Wash and cut the pears in half cut into small cubes.
4 Roughly chop the nuts.
5 Cut the pecorino into small chunks.
6 Finally mix all ingredients and season to taste.