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; 8 oz. high-protein farfalle; 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 crispy, flavorful snack that puts a fun twist on the classic Italian pasta dish. These golden bites are coated with Pecorino Romano and freshly ground black pepper, making them perfect for snacking or serving alongside a dip.

A large white plate filled with one layer of crispy golden-brown fried bowtie pasta, sprinkled evenly with fine white grated cheese and small black pepper bits. In the bottom left corner of the plate, a small round white bowl holds a thick red marinara sauce with bits of tomato visible. The dish is set on a white marbled textured 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 farfalle pasta, stirring occasionally, until just shy of al dente, about 6 to 8 minutes. Drain well, shaking off as much water as possible, then spread the pasta 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 it reaches 350°F on an instant-read or deep-fry thermometer.
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 the pasta is golden brown and starts to float, about 2 to 3 minutes.
Step 4: Transfer the fried pasta to a large heatproof bowl. As each batch is added, sprinkle with some of the grated Pecorino Romano and season with black pepper. Toss gently to coat evenly. Repeat until all pasta is fried and seasoned.

Tips & Variations

For extra flavor, add a pinch of garlic powder or chili flakes when seasoning the pasta chips.
Use gluten-free or whole wheat pasta if preferred, but adjust frying time as needed.
Serve with a side of marinara or creamy dipping sauce for added enjoyment.

Storage

Store pasta chips in an airtight container at room temperature for up to two days to maintain crispness. Reheat briefly in a hot oven or air fryer to restore crunch before serving.

How to Serve

A white plate filled with a large pile of golden-brown, crispy bowtie-shaped chips sprinkled with grated white cheese and small black pepper flakes, surrounding a clear glass bowl in the center that is filled with a thick, bright red tomato sauce with visible chunks. A woman's hand with red-painted nails is dipping one of the chips into the sauce, picking it up gently. All this is set on a white marbled surface. 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 will result in a less crispy texture. Frying at 350°F ensures the pasta becomes golden and crunchy.

What type of pasta works best for this recipe?

High-protein farfalle works well because its shape holds the seasoning nicely and fries to a satisfying crunch. Other small pasta shapes like penne or rigatoni can also be used.