Description
Cacio E Pepe High-Protein Pasta Chips are a crispy, flavorful snack combining high-protein farfalle pasta fried to golden perfection and tossed with Pecorino Romano cheese and freshly ground black pepper for a delicious twist on the classic Italian dish.
Ingredients
Scale
Main 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
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the high-protein farfalle pasta, stirring occasionally until just shy of al dente, about 6 to 8 minutes. This ensures the pasta maintains its firmness as it will finish cooking during the frying process. Drain the pasta well and shake off as much water as possible. Spread it out on a paper towel-lined baking sheet to absorb excess moisture.
- Heat the oil: Pour vegetable oil into a large, heavy pot to a depth of 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) as measured by an instant-read or deep-fry thermometer. This temperature is crucial for achieving crispy pasta chips without excess oil absorption.
- Fry the pasta: Working in small batches to avoid overcrowding (which can lower oil temperature and yield soggy chips), carefully spoon the pasta into the hot oil. Fry the pasta, turning halfway through with a metal spider or slotted spoon and separating pieces as needed, until the pasta pieces are golden brown and begin to float, about 2 to 3 minutes.
- Season and toss: Transfer the fried pasta chips to a large heatproof bowl. As you add each batch, immediately sprinkle some of the finely grated Pecorino Romano cheese and freshly ground black pepper over the pasta. Toss well to combine and evenly coat the chips with the cheese and pepper for the characteristic cacio e pepe flavor.
Notes
- For best results, use high-protein pasta which holds up better during frying and creates a chewier texture.
- Maintain oil temperature at 350°F to avoid greasy chips.
- Drain and pat pasta dry thoroughly before frying to prevent splattering and ensure crispiness.
- Use freshly grated Pecorino Romano for optimal flavor and melting.
- The pasta chips are best enjoyed immediately to maintain their crisp texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Italian
Keywords: Cacio e Pepe, pasta chips, high-protein pasta, fried snacks, Italian snacks, Pecorino Romano, crispy pasta
