Name: Cacio E Pepe High-Protein Pasta Chips Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: Kosher salt (to taste, for boiling water); 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 offer a crunchy, flavorful twist on a classic Italian dish. These crispy pasta bites are perfect for snacking or serving as a unique appetizer at your next gathering. With simple ingredients and straightforward steps, you can enjoy this savory treat in no time.

A large white plate with a green rim is filled with many small, golden fried bowtie pasta pieces that have a crispy texture and are sprinkled with fine white grated cheese and black pepper. Near the bottom center of the plate, there is a small white bowl holding thick red marinara sauce with a chunky texture. The background is 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.

Step 2: Pour vegetable oil into a large, heavy pot to a depth of 2 inches. Heat oil over medium-high heat until an instant-read or deep-fry thermometer registers 350°F.
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 pieces if needed, until golden brown and beginning to float, about 2 to 3 minutes.
Step 4: Transfer fried pasta to a large heatproof bowl. As batches are added, sprinkle some of the Pecorino Romano cheese and season with black pepper. Toss gently to combine and evenly coat the pasta chips.

Tips & Variations

Use freshly grated Pecorino Romano for the best flavor and texture.
Try substituting farfalle with other high-protein pasta shapes like penne or rigatoni for variety.
Serve with a side of marinara or garlic aioli dipping sauce for extra flavor.

Adjust the amount of black pepper to suit your taste preference, adding more for a spicier snack.

Storage

Store the pasta chips in an airtight container at room temperature for up to 2 days to maintain their crispness. Avoid refrigerating as moisture will soften the chips. Reheat briefly in a hot oven or toaster oven if desired to restore crunch.

How to Serve

The image shows many small, golden-brown bowtie-shaped pasta pieces scattered on a white marbled surface. Each pasta piece has a crispy texture and is sprinkled with fine, white grated cheese and a few specks of black pepper, adding contrast to the warm orange hues of the pasta. The pasta shapes have ridged edges and some slight folds, giving them a three-dimensional look. The lighting highlights the crunchy texture and cheese shreds sprinkled unevenly across the scene. 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?

While frying provides the crispiest texture, you can bake the pasta chips on a lined baking sheet at 400°F for about 15-20 minutes, turning halfway through. They may be less crunchy but still tasty.

What type of pasta works best for this recipe?

Farfalle is great for its shape and texture, but other high-protein pastas like penne, rigatoni, or fusilli work well too. Just ensure the pasta is cooked slightly less than al dente before frying.