Cacio e pepe works on so many things, this chips recipe is just our latest obsession with using the whole flavor combination.
- 1 8-ounce bag kettle-cooked potato chips
- 1½ ounces Pecorino, finely grated (about 1½ cups)
- 1 tablespoon coarsely ground black pepper
Preheat oven to 425°. Arrange potato chips in a single layer on a rimmed baking sheet. Sprinkle half of cheese evenly over chips. Bake until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Remove from oven and immediately top with remaining cheese and pepper. Let cool, then transfer to a serving bowl.
Nutritional ContentCalories (kcal) 170 Fat (g)10 Saturated Fat (g) 2 Cholesterol (mg) 5 Carbohydrates (g) 19 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 3 Sodium (mg) 230
Cacio e Pepe ChipsReviews Section
For the outdoor recreationalist, Moab, Utah, is one of the best places you can go for vacation. There are gorgeous sites and plenty of nature-centric activities, making for the perfect location to visit if you want to go out and get your sweat on. Below are the activities every Moab visitor should try and where they should try them. 1. Mountain Biking Whether you are an avid mountain biker or a newbie, you need to go biking in Moab. Beginners should rent bikes through Poison Spider and get dropped off at Bar-M trails. There are various options at Bar-M that make loops, and you can move up in level as you get better throughout the day. Experts should do the quintessential route: the Whole Enchilada. This trail has everything: length, technique, steeps, dirt, rock, you name it! 2. Canyoneering Either hire a guide or do it yourself, but either.
Smoked Cacio e Pepe
I don’t make fresh pasta as much as I did in my restaurant days, but when I do it always takes me back. I’ll always remember how I first learned to make the perfect, silky smooth pasta with just the right bite…
I was working on the southern English coast as a sous chef at a Thai Gastro pub. We used to get out of the kitchen around 10 pm and were then promptly handed a pint of ale and joined the regulars at the restaurant bar. On one particular night, I was waiting for a ride and picked up a magazine that was sitting on the bar top. The publication was Pub Chef. It was geared toward casual and fine dining chefs who spent their time in British pub kitchens. This issue featured the annual Pub Chef UK culinary competition, which I had never heard of before. I decided to enter the Eastern Cuisine category because at that time I specialized in Thai cooking. My dish was ‘Aromatic Duck Ravioli with Thai Basil and Cashew Nut Pesto’.
The next day I wrote up the recipe and submitted it. A few weeks later I was notified that I had qualified for the final four and would have to create my dish in front of a panel of chef judges in a few months. At this point, I had never made fresh pasta and knew nothing about it. My restaurant manager at the time was a regular at a little local Italian place called Amalfi’s. He made a deal with the chef – if I put in 10 hours a week as a prep cook for 4 weeks in his kitchen, he would teach me the ways of the pasta. I showed up diligently, did the work, learned how to make fresh pasta, and went on to win the competition!
Cacio e Pepe with Pan Seared Salmon
Chef Uno Immanivong with Red Stix returns to Good Day to make one of her favorite family recipes -- a simple pan-seared salmon with quick pasta.
Cacio e Pepe with Pan Seared Salmon
3 Tbsp Kosher salt (for pasta water)
12 oz. pasta (such as tagliatelle, bucatini, or spaghetti)
4 Tbsp unsalted butter, cubed, divided
1 tsp freshly cracked black pepper
1 cup finely grated Parmigiano Reggiano
1 Tbsp fried garlic chips
2 Tbsp sliced parsley
1 tsp lemon zest
2 cups arugula
2 Tbsp olive oil
Bring 3 quarts water to a boil in a 5-quart pot. Season with salt add pasta and cook, stirring occasionally, until about 2 minutes before tender. Turn off heat.
While pasta is boiling, place butter, black pepper, Parmigiano, garlic chips, lemon zest, and parsley into a serving bowl.
Using a slotted spoon, place drained pasta into a bowl.
Toss noodles with ingredients in the bowl until pasta is evenly coated. Add 1/4 cup (up to 1 cup) of pasta water until pasta does not stick together.
Once combined, add arugula and drizzle olive oil. Lightly toss and serve with pan-seared salmon on top.
1 pound salmon (cut into 4 oz portions)
1 Tbsp olive oil
2 Tbsp cold butter
2 tsp Maldon sea salt
1 tsp fresh ground black pepper
Lemon slices to garnish
Heat cast iron skillet to the highest heat for 2 minutes or until pan starts to smoke. Season salmon with salt and pepper on both sides. Add olive oil and place salmon flesh side down. Cook for 2-3 minutesਊnd flip to skin side. Cook for another 2-3 minutes and add butter to the pan. Tilt pan to at a 45-degree angle and bast with butter for 1 minute. Then place salmon on top of pasta and serve with a wedge of lemon.
The 2-Ingredient Trick to Take Your Appetizer Spread Up a Notch
I don&apost really cook appetizers at home, except around the holidays. When the middle November hits, all I can think about is elaborate cheese and charcuterie spreads, baked Brie, crudite platters, and plenty of chips and dips. This year, the newest addition to my rotation is a platter of cheese-sprinkled, black pepper-topped kettle potato chips, which take a brief rotation in the oven before hitting the table to be immediately demolished by any sane human who happens to be nearby. Trust me, I&aposve seen it happen.
In the last few years, everything has been cacio e pepe-ified a technique that comes from the classic Roman pasta dish in which cheese and black pepper are mixed with pasta water and become a luxurious, perfect pasta sauce. It make sense: Parmesan and black pepper are an incredibly good combination and they improve the flavor of everything they touch. So it stands to reason that even potato chips, a similarly perfect food, can benefit from the cacio e pepe treatment.
The technique is so simple, I hesitate to even call it a technique. Simply preheat your oven to 400ଏ. Spread a layer of store-bought kettle cooked potato chips on a baking sheet and sprinkle with finely grated Parmesan cheese (Pecorino also works well). Grind some black pepper on top, then do another layer. Think of it like making nachos: you want every chip to get at least a little bit of action from the toppings. Keep building until you&aposve used up all your chips (I&aposd recommend doing at least two bags) then transfer to the oven and bake for 7 to 10 minutes, until the chips are hot, the cheese is melted, and some of the chips are beginning to darken in color just slightly. Serve the chips on the hot baking sheet to keep them warm longer, or just gently slide them onto a serving tray or bowl for a slightly more elegant presentation.
I&aposll be serving this dish at every holiday party I host from here out, ready to impress every guest. That includes the party I&aposll be hosting this year just for my boyfriend and me, where we drink wine on the couch in our pajamas (again). There&aposs something incredibly luxurious about upping the snack ante on an item as beloved as a potato chip. It&aposs the perfect vibe for this 2020 holiday. Oh, and they pair perfectly with Champagne.
About Cacio e Pepe
Cacio e Pepe (cheese and pepper) is a classic Roman poor man’s dish. As the ingredients were easy to keep and carry they were perfect for shepherds without a fixed abode. For shepherds the dish was ideal: boil some water over an open fire, cook the pasta - spaghetti or tonarelli - and then make a delicious sauce from some freshly grated pecorino Romano cheese and grated black pepper, along with a bit of the pasta cooking water.
Ingredient-wise it’s as simple as could be and you’d think because there are just a few ingredients that it would be super easy to make, and basically it is. Yet you do have to pay careful attention to how you mix the pasta with the cheese and pepper so that it doesn’t clump together and form a ball. Once you get the hang of it it’s absolutely simple.
Recipe: Vegetable chips (Cacio e Pepe)
Nachos can be a full meal containing all the food groups.
Danielle Matar/The Globe and Mail
This article was published more than 4 years ago. Some information in it may no longer be current.
For a riff on the classic nachos, we've included a fantastic cacio e pepe recipe that uses vegetable chips, ricotta and salty pecorino romano cheese. These pair with beer and any sports event, but would equally be at home with champagne celebrations, which we will hopefully be having in our city soon.
The colours of the vegetable chips gives this dish a stunning look – it makes a terrific spicy, salty appetizer served with drinks. Cacio e pepe originated as a pasta in Rome and is made saucy with the pasta cooking water. As we do not have this, we used ricotta instead. Pecorino is a salty hard sheep's milk cheese that livens up the whole dish.
170-g package vegetable chips
1 cup grated Pecorino Romano cheese
1 1/2 tsp coarsely ground black pepper
Place half of the vegetable chips on a small baking sheet. Sprinkle over half of the ricotta and half of the grated cheese. Sprinkle with half of the pepper. Repeat with remaining chips, ricotta, grated cheeses and pepper. Bake until cheese is melted and chips begin to brown, about 3 to 5 minutes. Drizzle with olive oil.
Spaghetti Cacio e Pepe
Cacio and Pepe is a classic pasta recipe you might find in many Italian restaurants. However, if you walk around the streets of Rome, you will surely find it in each and every menu of the capital since it has its roots in the Roman cuisine. Cacio is Roman dialect for “cheese”, in this case, pecorino cheese, and pepe is black pepper. Put it all together, and you get this classic of cucina romana, in which pasta is tossed with handfuls of cheese, a mouth-tingling amount of pepper, and a bit of the pasta water to create a creamy delicious sauce.
Thankfully, I don’t have a problem finding quality Italian cheeses at Mariano’s. You can find Pecorino Romano DOP aged over 10 months imported from Italy, which is perfect for this recipe. Remember, you want aged pecorino cheese to get a flavorful pasta!
three main ingredients are the success of a good spaghetti cacio and pepe
It’s very important to use less water to cook pasta than usual It’s one of the secrets to get that famous creamy sauce pasta.
I recommend using long type pasta such as spaghetti or tonnaterlli, which is a square-ended pasta that’s the most common shape for cacio e pepe.
Cacio E Pepe, literally translated as cheese & pepper, is a simple pasta dish. Using only four simple ingredients, they come together to form a creamy cheesy, perfectly seasoned pasta dish that’s a perfect example of true Italian comfort food.
I’m gonna let you guys in on a little secret today. I have a crippling fear of heights. No joke. It’s bad guys. Full blown panic attacks verging on a heart attack before I black out bad.
It makes flying a hard no. As much as I want to force myself to get on a plane. I’m terrified of how I’d react once I actually got up in the air, especially if there’s the slightest amount of turbulence. Sadly, my feet will remain firmly planted on the ground- at least for any foreseeable future.
That doesn’t mean I don’t long to travel though and experience the world. Different cultures, different cuisines! So while I’m stuck here in my beloved US OF A, I have to a do a lot of experiencing vicariously. Trying to bring these elements home into my own kitchen. Sometimes easier said than done.
This is especially true when trying to bring my sons’ and husband’s Italian heritage home for them. A lot can be experienced through taste, including family traditions, recipes, and treasured memories.
One of those recipes I had my heart set on bringing to our home was this simple, savory Cacio E Pepe. This Italian dish doesn’t actually hail from my family’s native land in Italy.
It’s a Roman dish, and the name literally translates to cheese & pepper. It is however, simple but true blooded Italian comfort food in all it’s native glory. So good, that it made it’s way all around the country- all the way to my in-law’s humble supper table.
It’s serious comfort food, with one of the shortest ingredient lists I’ve ever encountered. Cacio E Pepe only needs three ingredients. Pasta. Pecorino Romano Cheese. Freshly ground black pepper.
Does a creamy, cheesy pasta dish get any better than that? I don’t think so! This is literally the original cozy comfort food.
Let’s get started. A large pot of heavily salted water is brought to a boil. Salt away with that water, you can’t add too much salt to pasta water. Promise! Add in the pasta, stirring & cooking until it’s ‘al dente’.
While the pasta’s cooking there’s a couple other things we’re gonna be doing. In a large mixing bowl combine 1 1/2 cups romano cheese, the pepper, and 1/3 cup of pasta water. Don’t skip that last step and spring for tap water. You need to use the pasta water since it’s full of starches from the cooking pasta that will help your simple cheese sauce combine. It’s a glue of sorts. Using the back of a solid wooden spoon mix everything together, stirring vigorously, to form a paste.
As soon as the pasta’s done use a slotted spoon to transfer it from the pot to the mixing bowl with the cheese paste. Once it’s all transferred, toss it all together to evenly combine. Add extra pasta water, a tablespoon at a time, if needed to get the sauce to come together around the pasta.
Serve the pasta immediately, topped with extra pecorino romano & freshly cracked black pepper. Voila. That’s what pasta dinners were always destined to be. There’s beauty in the simplicity. One bite, and you’ll agree.
Cacio E Pepe is about to be the new, old trend in pasta dishes, no tomato laden sauce included. It’s true what they say about everything old becoming new again. Thank goodness for us all!
The secret here is the outer crust, which is cooked on a higher heat until heavily toasted, while the inside stays soft.
Photograph: Romas Foord/The Observer
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