Cacio E Pepe Pasta Fries Recipes

CACIO E PEPE FRITTERS

Steps:

• Combine the olive oil and 1 1/2 tablespoons pepper in a small saucepan and cook over medium heat until just starting to bubble, 3 to 5 minutes. Put the spaghetti in a medium bowl and pour the olive oil mixture over the top. Mix to combine and set aside.
• Combine the flour, 1 1/2 tablespoons salt, the baking powder and baking soda in a large bowl. In a separate bowl, whisk the buttermilk and egg yolks. Form a well in the center of the dry ingredients and add the buttermilk mixture. Whisk until the batter is well combined (there will still be some small lumps).
• Add the spaghetti, pecorino and mozzarella to the batter. Mix well with a rubber spatula.
• Preheat the oven to 250 degrees F. Fill a large skillet with about 1/2 inch olive oil and heat until a deep-fry thermometer registers 325 degrees F. Working in batches, scoop the spaghetti mixture into the skillet (about 2 tablespoons per fritter); flatten slightly with a metal spatula. Fry the fritters, flipping once, until golden brown and warmed through, about 4 minutes. Remove to a paper towel-lined plate to drain, then transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters. Top with more pecorino before serving.

CACIO E PEPE PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.
• Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and up to 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan and pepper.

CACIO E PEPE FRIES

Steps:

• Preheat the oven to 425 degrees F.
• Arrange the frozen fries in a single layer on a baking sheet. Bake until golden brown, tossing halfway through, 18 to 20 minutes. Immediately transfer the fries to a serving platter and sprinkle evenly with the cheese and 1/2 teaspoon pepper.

CACIO E PEPE

Steps:

• In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
• Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
• Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
• Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.