Description
Cacio E Pepe High-Protein Pasta Chips are a crispy and savory snack made by frying high-protein farfalle pasta and seasoning it with Pecorino Romano cheese and freshly ground black pepper. This innovative twist on the classic Italian dish ‘Cacio e Pepe’ turns pasta into a crunchy, flavorful chip perfect for snacking or serving as a unique appetizer.
Ingredients
Scale
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
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook the high-protein farfalle pasta, stirring occasionally, until it is just shy of al dente, about 6 to 8 minutes. The pasta will finish cooking during frying. Drain the pasta well, shaking off as much water as possible, then spread it out on a paper towel-lined baking sheet to dry.
- Heat 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 on an instant-read or deep-fry thermometer.
- Fry Pasta: Working in small batches to avoid overcrowding, carefully spoon the pasta into the hot oil. Fry the pasta, turning it halfway through with a metal spider or slotted spoon and separating pieces if needed, until the pasta is golden brown and begins to float, about 2 to 3 minutes.
- Season and Toss: Transfer the fried pasta to a large heatproof bowl. As each batch is added, sprinkle some of the Pecorino Romano cheese and freshly ground black pepper over it, then toss to combine evenly. Repeat this process with all the batches until all the pasta chips are seasoned and ready to serve.
Notes
- Ensure the pasta is not fully cooked before frying to avoid mushy chips.
- Use a thermometer to maintain oil temperature for best crispiness and to prevent greasy chips.
- Season the chips immediately after frying to help the cheese and pepper adhere better.
- Drain pasta well before frying to reduce oil splatter.
- Store leftover chips in an airtight container to retain crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Italian
Keywords: Cacio e Pepe, pasta chips, high-protein pasta, fried pasta, Italian snack, Pecorino Romano, black pepper, crispy snack
