Core and dice the ripe pear.
Heat a drizzle of olive oil in a pan over medium heat. Add the diced pears and a pinch of salt. Sauté until caramelized, then remove from the pan and set aside in a small bowl.
In a separate small bowl, combine the grated Pecorino cheese and a generous amount of freshly cracked black pepper.
Cook the pasta in a pot of salted boiling water until al dente.
Ladle a small amount of the hot pasta water into the bowl with the Pecorino and pepper. Stir vigorously until a thick, smooth paste forms.
In the empty pan previously used for the pears, toast more freshly cracked black pepper over low heat. Pour in a ladle of pasta water.
Transfer the cooked, drained pasta to the pan with the pepper water. Add the caramelized pears back in and toss to coat.
Remove the pan from the heat completely. Add the Pecorino paste and toss the pasta vigorously, adding small splashes of pasta water as needed to create a creamy, emulsified sauce. Serve immediately.
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