Cacio e Pepe Pasta Chips

Appetizer

Cacio e Pepe Pasta Chips

Fried farfalle is tossed hot with finely grated Pecorino Romano and plenty of black pepper.

Leave a review
Jump to recipe Print recipe
Save recipe Cook Mode
Cuisine
Italian-inspired

Serving ideas

Serve once the chips are cool enough to handle.

Ingredients

See the ingredient checklist
  • 8 oz high-protein farfalle
  • salt, for the pasta water
  • vegetable oil, enough for a 2-inch depth in the frying pot
  • 2 oz Pecorino Romano, finely grated, about 1 cup
  • ground black pepper

Before you cook

Dry the pasta thoroughly before it goes into the oil.

How to make Cacio e Pepe Pasta Chips

  1. Boil the farfalle in salted water for 6 to 8 minutes, stopping just before al dente. Drain well and spread it on a paper towel-lined sheet to remove surface water.

  2. Heat 2 inches of oil to 350°F in a large heavy pot. Fry the pasta in small batches for 2 to 3 minutes, turning halfway and separating pieces as needed. Remove with a metal spider or slotted spoon when golden and beginning to float.

  3. Transfer each batch to a heatproof bowl and toss with its share of Pecorino and freshly ground black pepper.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Cacio e Pepe Pasta Chips

No ratings yet
Fried farfalle is tossed hot with finely grated Pecorino Romano and plenty of black pepper.
Print Recipe
Course: Appetizer
Cuisine: Italian-Inspired
Ingredients Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    8 oz high-protein farfalle
  • salt for the pasta water
  • vegetable oil enough for a 2-inch depth in the frying pot
  •  
    2 oz Pecorino Romano, finely grated about 1 cup
  • ground black pepper

Instructions
 

  1. Boil the farfalle in salted water for 6 to 8 minutes, stopping just before al dente. Drain well and spread it on a paper towel-lined sheet to remove surface water.
  2. Heat 2 inches of oil to 350°F in a large heavy pot. Fry the pasta in small batches for 2 to 3 minutes, turning halfway and separating pieces as needed. Remove with a metal spider or slotted spoon when golden and beginning to float.
  3. Transfer each batch to a heatproof bowl and toss with its share of Pecorino and freshly ground black pepper.

Notes

Dry the pasta thoroughly before it goes into the oil.
Adapted from Francesca Zani, Delish.

Tried this recipe?

Let us know how it was!

Similar Recipes

Submit a Comment