Cacio E Pepe High-Protein Pasta Chips Recipe
Cacio E Pepe High-Protein Pasta Chips are a crispy, cheesy snack made by frying high-protein farfalle pasta until golden and crunchy, then tossing it with Pecorino Romano cheese and freshly ground black pepper for a flavorful twist on the classic Italian Cacio e Pepe pasta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 4 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
Main 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
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the high-protein farfalle 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 remove excess moisture.
- Heat the oil: 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), ensuring it is hot enough for frying the pasta to crispness.
- Fry the pasta in batches: Working in small batches to prevent overcrowding, carefully spoon the pasta into the hot oil. Fry, turning halfway through with a metal spider or slotted spoon and separating any clumps, until the pasta is golden brown and begins to float, approximately 2 to 3 minutes per batch.
- Toss with cheese and pepper: Transfer the fried pasta to a large heatproof bowl. As you add each batch, sprinkle with some of the grated Pecorino Romano cheese and a portion of the freshly ground black pepper. Toss gently to combine and evenly coat the pasta chips with the cheese and seasoning.
Notes
- Ensure pasta is well-drained and patted dry to avoid oil splatter during frying.
- Maintain oil temperature at 350°F for optimal crispiness and to prevent sogginess.
- Fry pasta in small batches to keep oil temperature consistent and prevent clumping.
- Use freshly grated Pecorino Romano for best flavor and texture.
- These chips are best enjoyed immediately after frying for maximum crispness.
Keywords: Cacio e Pepe, Pasta Chips, High Protein Snack, Italian Snack, Fried Pasta, Pecorino Romano
