Cacio e pepe, the beloved Roman pasta dish, gets a deliciously crispy upgrade with the addition of frico, a thin, fried disc of cheese. This Northern Italian twist elevates the classic comfort food, adding a satisfying crunch and a richer, more complex flavor profile. Imagine perfectly cooked pasta, coated in a creamy, peppery cheese sauce, topped with a shatteringly crisp frico that melts slightly with each bite. The salty, sharp cheese contrasts beautifully with the subtle spice of black pepper, creating a harmonious balance that will tantalize your taste buds.
This recipe offers a delightful fusion of culinary traditions, combining the simplicity of cacio e pepe with the textural excitement of frico. We’ll guide you through each step, from preparing the perfectly al dente pasta to crafting the delicate frico discs. Ready to experience the magic of Crispy Cacio e Pepe Frico? Let's get started!
Tools Needed
- Grater
- Knife
- Bowl
- Spatula
- Cast iron pan or griddle
Ingredients
- Bucatini pasta (or any pasta): 2 cups (leftover)
- Pecorino Romano cheese: 1 cup
- Parmesan Reggiano cheese: 1 cup
- Freshly ground black pepper: 1 tablespoon (or more, to taste)
- Sea salt: a pinch
- Olive oil or butter: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Cacio e Pepe Mixture
- Grate the Pecorino Romano and Parmesan Reggiano cheeses.
- Cut the leftover pasta into small pieces, about the size of rice.
- In a bowl, combine the grated cheeses, chopped pasta, a pinch of salt, and a generous amount of freshly ground black pepper. Mix thoroughly.
Step 2. Cook the Frico Patties
- Heat olive oil or butter in a cast iron pan or griddle over medium heat.
- Drop spoonfuls of the cheese and pasta mixture onto the hot pan, flattening them slightly to form small patties.
- Cook until the bottom is golden brown and crispy. Gently flip and cook the other side until crispy.
Step 3. Crisp and Cool
- Remove from the pan and set aside to cool slightly. The frico will firm up as it cools.
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- Traditionally, only the rind of the cheese was used. You can use the whole cheese for a richer flavor.
- Don't be afraid to experiment with the amount of pepper! Adjust to your preference.
- The frico will be soft and gooey when fresh off the pan, but will firm up as they cool.
Nutrition
- N/A
FAQs
1. Can I use a different type of cheese for the frico?
While Pecorino Romano is traditional, you can experiment with other hard cheeses like Parmesan or even a blend. Keep in mind that the melting and crisping properties might vary slightly.
2. What if my frico doesn't crisp up properly?
Ensure your cheese is finely grated and the oil is hot enough. Work in small batches to avoid overcrowding the pan, and adjust cooking time as needed. A slightly lower heat for longer might help achieve crispiness.
This Crispy Cacio e Pepe Frico recipe offers a delightful twist on a classic, showcasing the beautiful marriage of Roman and Northern Italian culinary traditions. The satisfying crunch of the frico perfectly complements the creamy, peppery pasta, creating a truly unforgettable dining experience. Enjoy this elevated take on a beloved dish, and don't hesitate to experiment with different cheeses and spices to personalize your creation!