Name: Cacio E Pepe High-Protein Pasta Chips Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: Kosher salt; 8 oz. high-protein farfalle pasta; 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

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Introduction

Cacio E Pepe High-Protein Pasta Chips are a crispy, cheesy snack that puts a fun twist on traditional pasta. Made with high-protein farfalle and finished with Pecorino Romano and black pepper, these chips make a perfect savory treat or party appetizer.

A white plate with a green rim is full of golden brown mini bowtie pasta, fried to a crispy texture. The pasta covers most of the plate and is sprinkled with small shreds of white cheese and specks of black pepper. Near the lower center edge of the plate, a small white bowl filled with chunky, bright red tomato sauce is placed, its smooth surface slightly shiny with visible tomato bits. The scene is set on a white marbled surface, with bright natural light highlighting the colors and textures. 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 to dry.

Step 2: Pour vegetable oil into a large, heavy pot to a depth of 2 inches. Heat the oil over medium-high heat until an instant-read or deep-fry thermometer registers 350°F (175°C).
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 begins to float, about 2 to 3 minutes.
Step 4: Transfer the fried pasta to a large heatproof bowl. As you add each batch, sprinkle with some of the grated Pecorino Romano and season with black pepper. Toss gently to combine and coat evenly.

Tips & Variations

Use freshly grated Pecorino Romano for the best flavor and texture.
Adjust the amount of black pepper to your taste for more or less spice.
Try using other high-protein pasta shapes like penne or rigatoni for variety.

Serve these chips immediately for the crispiest experience.

Storage

Store any leftover pasta chips in an airtight container at room temperature for up to 1 day. They are best enjoyed fresh, as they can lose crispness over time. To re-crisp, briefly fry again in hot oil or heat in a dry skillet over medium heat for a few minutes.

How to Serve

A close-up view of many small, crispy bow-tie pasta pieces scattered on a white marbled surface, each pasta piece golden brown with a rough texture. The pasta is sprinkled unevenly with thin, white shreds of cheese and small black specks of seasoning that add visual interest. The arrangement looks casual, filling the frame with no large gaps, showing off the crunchy texture and lightly uneven surfaces of the fried pasta. 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 best crispness and texture, you can bake the pasta chips on a baking sheet at 400°F (200°C) for 10-15 minutes, turning halfway, but the result will be less crunchy than frying.

What type of pasta works best for this recipe?

High-protein pasta holds up well to frying, with farfalle being ideal due to its shape and texture. Other sturdy shapes like penne or rigatoni also work nicely.