Cacio E Pepe High-Protein Pasta Chips Recipe
Cacio E Pepe High-Protein Pasta Chips transform traditional farfalle pasta into a crispy, savory snack inspired by the classic Italian cacio e pepe flavors. These chips are fried to golden perfection and tossed with Pecorino Romano cheese and freshly ground black pepper, making a delightful high-protein treat that’s perfect for snacking or serving as a unique appetizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Boiling and Frying
- Kosher salt (to taste, for boiling water)
- 8 oz. high-protein farfalle pasta
- 4 to 6 cups vegetable oil, for frying
Seasoning
- 2 oz. Pecorino Romano, finely grated (about 1 cup), divided
- 1 tsp. freshly ground black pepper, divided
Instructions
- Boil the Pasta: In a large pot of boiling salted water, cook the high-protein farfalle pasta, stirring occasionally, until just shy of al dente—this will take about 6 to 8 minutes. The pasta will finish cooking during the frying process. Drain well, shaking off as much water as possible, then spread the pasta out on a paper towel-lined baking sheet to dry.
- Heat the Oil: Pour vegetable oil into a large, heavy pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F, as measured by an instant-read or deep-fry thermometer. This temperature is crucial for achieving crispy pasta chips without oily residue.
- Fry the Pasta in Batches: Working in small batches to avoid overcrowding, carefully spoon the drained pasta into the hot oil. Fry the pasta chips for 2 to 3 minutes, turning them halfway through cooking with a metal spider or slotted spoon to ensure even crispness. Separate any pieces that stick together. Fry until the pasta is golden brown and begins to float.
- Season and Toss: Transfer the fried pasta chips to a large heatproof bowl as each batch finishes. Immediately sprinkle some of the finely grated Pecorino Romano cheese and a portion of freshly ground black pepper over the hot chips. Toss well to combine and allow the cheese to melt slightly from the residual heat. Repeat seasoning with each batch added to the bowl.
Notes
- Ensure pasta is drained very well before frying to prevent oil splatters.
- Use a thermometer to maintain oil temperature at 350°F for consistent frying results.
- Fry pasta in small batches to maintain oil temperature and avoid soggy chips.
- Use high-protein pasta for added nutritional benefits.
- Serve the chips immediately for the best crispness; they can be stored in an airtight container but may lose crunch over time.
Keywords: Cacio e Pepe, pasta chips, high-protein pasta, fried snack, Pecorino Romano, Italian snack
