Cacio E Pepe Chips Food

CACIO E PEPE CHIPS

Cacio e Pepe Chips image

Provided by Food Network

Time 5m

Yield 4 cups

Number Of Ingredients 3

Ingredients

4 cups kettle-cooked potato chips
1/4 cup grated Parmesan or Pecorino Romano
2 teaspoons freshly ground black pepper

Steps:

Place the chips in a microwave-safe bowl. Heat until the chips are warm to the touch, yet still very crunchy, about 1 minute.
Meanwhile, combine the cheese and pepper in a large mixing bowl. Add the hot chips and toss until evenly and generously coated. Serve immediately.

CACIO E PEPE CHIPS

Cacio e Pepe Chips image

Cacio e pepe works on so many things, this potato chip recipe is just our latest obsession with using the whole flavor combination.

Provided by Claire Saffitz

Categories Bon Appétit Potato snack Cheese Pepper

Yield Serves 8

Number Of Ingredients 3

Ingredients

1 (8-ounce) bag kettle-cooked potato chips
1 1/2 ounces Pecorino, finely grated (about 1 1/2 cups)
1 tablespoon coarsely ground black pepper

Steps:

Preheat oven to 425°F. 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.

CACIO E PEPE

Cacio e pepe image

Whip up a simple cacio e pepe for a speedy lunch. With four simple ingredients - spaghetti, pepper, parmesan and butter - this is a storecupboard favourite

Provided by Good Food team

Categories Dinner

Time 15m

Number Of Ingredients 4

Ingredients

200g bucatini or spaghetti
25g butter
2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
50g pecorino or parmesan, finely grated

Steps:

Cook the pasta for 2 mins less than pack instructions state, in salted boiling water. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper. Toss briefly, then scatter over the parmesan evenly, but don't stir - wait for the cheese to melt for 30 seconds, then once melted, toss everything well, and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper.

Nutrition Facts : Calories 565 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 0.66 milligram of sodium

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