Name: Cacio E Pepe High-Protein Pasta Chips Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: Kosher salt, to taste; 8 oz. high-protein farfalle pasta; 4 to 6 cups vegetable oil, for frying; 2 oz. Pecorino Romano, finely grated (about 1 cup), divided; 1 tsp. freshly ground black pepper, divided

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Introduction

Cacio e Pepe High-Protein Pasta Chips are a crunchy, savory snack that transforms simple pasta into an irresistible treat. Perfect for a unique appetizer or a flavorful nibble, these chips combine the sharpness of Pecorino Romano with the punch of black pepper.

A large white plate filled with golden brown crispy bowtie chips sprinkled with some grated white cheese and black pepper. In the center of the plate, there is a small round clear bowl filled with thick bright red marinara sauce, and one chip is resting on the edge of the bowl partially dipped in the sauce. The white plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Kosher salt
8 oz. high-protein farfalle
Vegetable oil, for frying (4 to 6 cups)
2 oz. Pecorino Romano, finely grated (about 1 cup), divided
1 tsp. freshly ground black pepper, divided

Instructions

Step 1: In a large pot of boiling salted water, cook the pasta, stirring occasionally, until just shy of al dente, about 6 to 8 minutes. The pasta will finish cooking during frying. Drain well, shaking off as much water as possible, then spread out on a paper towel-lined baking sheet to dry slightly.
Step 2: Pour vegetable oil into a large, heavy pot to a depth of 2 inches. Heat the oil over medium-high heat until an instant-read or deep-fry thermometer registers 350°F (175°C).
Step 3: Working in small batches to avoid overcrowding, carefully spoon the pasta into the hot oil. Fry, turning halfway through with a metal spider or slotted spoon and separating the pieces if needed, until golden brown and beginning to float, about 2 to 3 minutes.
Step 4: Transfer the fried pasta to a large heatproof bowl. As you add each batch, sprinkle some of the Pecorino Romano cheese and season with black pepper. Toss gently to combine and coat the pasta chips evenly.

Tips & Variations

For a more intense flavor, use freshly grated Pecorino Romano and freshly cracked pepper just before tossing with the pasta chips.
Try substituting farfalle with other sturdy, shaped pasta like rigatoni or penne for a different chip texture.
Serve with a side of marinara or garlic aioli for dipping to elevate this snack into a party favorite.

Storage

Store cooled pasta chips in an airtight container at room temperature for up to 2 days to maintain their crispness. Avoid refrigeration, which can make them soggy. To re-crisp, briefly toast in a hot oven for a few minutes before serving.

How to Serve

A close-up view of many small, bowtie-shaped pasta pieces that are golden brown and crispy, scattered across a white marbled surface. Each pasta piece has a rough, crunchy texture with tiny black pepper specks visible. Lightly sprinkled on top are thin, white shreds of cheese that add a soft contrast to the crunchy pasta. The arrangement shows the pasta overlapping in some areas, filling most of the frame with a few gaps revealing the smooth marble underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the pasta chips instead of frying?

Baking is possible but may not achieve the same crispy, evenly golden texture as frying. If baking, spread the pasta in a single layer on a baking sheet and bake at 400°F (200°C) until crispy, about 15–20 minutes, turning halfway through.

What type of pasta works best for this recipe?

Sturdy, shaped pasta like farfalle, rigatoni, or penne is ideal because it holds its shape during frying and becomes delightfully crunchy. Avoid thin or delicate pastas that might break apart.