Name: Cacio E Pepe High-Protein Pasta Chips Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
Ingredients: Kosher salt, as needed for pasta water; 8 oz. high-protein farfalle pasta; 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 combines the classic Italian flavors of Pecorino Romano and black pepper with a protein-packed twist. Perfect for nibbling or serving at parties, these chips are easy to make and utterly addictive.

A white plate filled with one layer of golden brown, crispy bowtie-shaped pasta chips scattered all over. The chips are topped with small shreds of white cheese and specks of black pepper. Near the bottom center of the plate, a small white bowl holds thick, vibrant red marinara sauce with visible chunks. The plate rests on a white marbled 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. The pasta will finish cooking during frying. Drain well, shaking off as much water as possible, then spread the pasta out on a paper towel-lined baking sheet to dry.
Step 2: Pour vegetable oil into a large, heavy pot to a depth of about 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 beginning to float, about 2 to 3 minutes.
Step 4: Transfer the fried pasta to a large heatproof bowl. As each batch is added, sprinkle it with some of the grated Pecorino Romano and season with black pepper. Toss gently to combine and coat the pasta chips evenly.

Tips & Variations

For extra flavor, add a pinch of garlic powder or smoked paprika to the cheese and pepper mixture before tossing the pasta chips.
Use freshly grated Pecorino Romano for the best cheesy taste and texture.
Make sure the pasta is well-drained and dry before frying to avoid oil splatters and soggy chips.

Storage

Store leftover pasta chips in an airtight container at room temperature for up to 2 days. To re-crisp, warm them briefly in a dry pan over medium heat or in a preheated oven at 300°F (150°C) for a few minutes. Avoid microwaving as it can make them soggy.

How to Serve

The image shows many small bowtie-shaped pasta pieces fried to a golden brown color, spread out on a white marbled surface. The pasta has a crispy texture with some black pepper specks visible on them. Thin, white grated cheese is scattered unevenly over the pasta, adding a light contrast to the golden color. The overall look is crunchy and savory with a mix of light orange and pale yellow shades. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, other small pasta shapes like penne or rigatoni work well. Just be sure they are high-protein if you want to maintain the nutritional benefits, and dry them thoroughly before frying.

Is it necessary to fry the pasta chips, or can I bake them instead?

Frying gives the crispiest texture, but you can bake the pasta chips on a baking sheet at 400°F (200°C) until golden and crisp, although they won’t be quite as crunchy as fried ones.