Cook the pasta following pack instructions until al dente. Drain while reserving some pasta water

Meanwhile, in a large skillet heat the olive oil and add the pear with salt and pepper. Once soft and golden brown remove from the heat and set aside.

In a bowl mix the pecorino and blue cheese with some pepper. Add ⅓ cup of the reserved pasta water and mix to create a paste. In the skillet, add some pepper (about 1 Tbsp) and then add ½ cup of the reserved pasta water. Add the pasta, pear and pecorino paste and mix vigorously until creamy. Add the Mitsides Cacio e Pepe sauce and mix again. Serve with more grated pecorino and more pepper if you like.