Fried pasta "Cacio e Pepe"
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
What could be more delicious than a big bowl of macaroni and cheese with freshly ground black pepper? Fried cacio e pepe! Boiled pasta is thoroughly drained, then fried in a generous amount of vegetable oil until each noodle is crispy and golden, then sprinkled with Parmesan and grated pepper and served as a snack with a cheese sauce for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups penne pasta
- 110 g of cream cheese
- 1/4 tbsp. grated parmesan
- 0.5 cups heavy cream
We recommend
Recipes with similar ingredients: penne pasta, cream cheese, Parmesan cheese, cream, black pepper
Cooking the dish according to the recipe:
- Boil 2 cups of penne pasta until al dente, drain and pat dry.
- Fry the pasta in batches in a skillet with vegetable oil over medium heat, stirring occasionally, until golden brown, about 5 minutes. Transfer to paper towels to remove excess oil and sprinkle with salt and grated Parmesan.
- For the sauce, combine 110g of room temperature cream cheese, 1/4 cup of grated Parmesan, 0.5 cup of heavy cream and plenty of freshly ground black pepper.
Categories:
Similar recipes
