Name: Manoli's Makarounas White Promara Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 0.75 cups Cyprus thyme honey (or mild floral honey); 0.5 cups Fresh orange juice; 2 tbs Fresh lemon juice; 0.25 cups Water; 1 tsp Lemon zest; 2 each Ripe but firm Bosc or Bartlett pears; 2 tbs Granulated sugar; 1 tbs Unsalted butter; 0.25 tsp Ground cinnamon; 0.5 each Fresh lemon (for tossing pear to prevent browning); 12 oz Pappardelle or wide ribbon pasta (fresh or dried); 1 tbs Kosher salt (for pasta water); 0.5 cups Mascarpone cheese; 0.5 cups Ricotta (whole-milk); 0.25 tsp Freshly cracked black pepper; 0.25 cups Finely grated Parmigiano-Reggiano; 0.25 cups Toasted walnuts, chopped; 2 tbs Microgreens or fresh thyme leaves; 1 tbs Extra Cyprus honey for drizzling; 1 tsp Finishing olive oil (mild, high quality); 0.25 tsp Sea salt flakes

Method

Syrup & Honey Citrus Mix

Combine honey, orange juice, lemon juice and water in a small saucepan. Warm gently over low heat, stirring until honey fully dissolves — do not boil. Stir in lemon zest. Remove from heat and keep warm.

Taste and adjust: if too tart, add up to 1 tablespoon more honey; if too sweet, add a teaspoon of lemon juice.

Pears & Fruit Components

Peel, core and slice the pears into 1/4-inch thick slices. As you slice, toss briefly with the juice of 1/2 lemon to prevent browning.

Heat a nonstick skillet over medium heat and add the butter. When foaming subsides, add the pear slices in a single layer. Sprinkle with the 2 tablespoons sugar and 1/4 tsp cinnamon.

Cook pears 2–3 minutes per side until lightly caramelized and tender but still holding shape. Transfer to a plate and keep warm. Spoon 2–3 tablespoons of the warm honey-citrus syrup over the pears to glaze them lightly.

Pasta / Noodles

Bring a large pot of water to a rolling boil and salt generously with 1 tablespoon kosher salt. Add the pasta and cook until al dente according to package instructions (usually 6–8 minutes for fresh pappardelle, 9–11 for dried). Reserve 1 cup of pasta cooking water, then drain the pasta.

Return the drained pasta to the pot off the heat.

Cheese & Cream Components

In a small bowl, whisk together mascarpone, ricotta, grated Parmigiano-Reggiano and freshly cracked black pepper until smooth. If the mixture is very thick, thin it with 2–3 tablespoons of the reserved pasta water to create a glossy, saucy consistency.

Add the cheese mixture to the warm pasta and toss gently to coat. If needed, add more reserved pasta water, 1 tablespoon at a time, until the sauce clings to the ribbons and is silky.

Assembly & Finish

Plate the dressed pasta into shallow bowls or plates, dividing evenly for 4 servings.

Arrange the caramelized pear slices on top of each portion of pasta.

Spoon 1–2 tablespoons of the warm honey-citrus syrup around and lightly over each plated portion to bring forward the citrus-honey notes.

Scatter toasted chopped walnuts over the pasta and pears for texture.

Dot with microgreens or thyme leaves, grind a little extra black pepper, sprinkle a few sea salt flakes, and drizzle each plate with a teaspoon of finishing olive oil and a light drizzle (about 1/4 teaspoon) of extra Cyprus honey.

Serve

Serve immediately while warm. This dish balances savory creaminess with citrus-honey sweetness and caramelized pear — encourage diners to get a bit of pasta, pear, walnut and microgreen in each bite.