PECORINO PASTA CHIPS and the 1 rule you must break to make them

Ingredients

• 0.33 lb Penne Pasta (dry penne, preferably durum wheat)
• 1 tablespoon Salt (kosher salt for boiling water)
• 2 tablespoons Olive Oil (extra virgin olive oil, for coating pasta)
• 2 cups Olive Oil (high smoke‑point oil; can use canola or peanut oil for frying)
• 0.5 cup Pecorino Romano Cheese (finely grated)

Instructions

1. Boil water and overcook penne

   Fill a large pot with 4 quarts of water, add 1 tablespoon salt, bring to a rolling boil, add 0.33 lb penne and cook for 15 minutes (overcooked).

   Time: PT15M

   Temperature: 212°F

2. Drain and rinse pasta

   Drain the pasta in a colander and rinse under cold running water until the water runs clear, removing excess starch.

   Time: PT2M

3. Oil and chill pasta

   Transfer the rinsed pasta to a sheet tray, drizzle with 2 tablespoons olive oil, toss to coat, spread in a single layer and refrigerate for 15 minutes to firm.

   Time: PT15M

4. Grate Pecorino and sift

   Finely grate Pecorino Romano and pass it through a fine mesh strainer to break up any clumps, creating a powder‑like texture.

   Time: PT3M

5. Heat oil for frying

   Fill the Dutch oven about one‑quarter full with oil, heat over medium‑high until the temperature reaches 350°F, using a thermometer to monitor.

   Time: PT10M

   Temperature: 350°F

6. Fry pasta chips

   Working in small batches, gently lower chilled pasta pieces into the hot oil. Fry 2–3 minutes until golden and puffed, then remove with a slotted spoon and place on a wire rack to drain.

   Time: PT5M

   Temperature: 350°F

7. Season chips with Pecorino

   While still warm, toss the fried chips in a mixing bowl with the sifted Pecorino until evenly coated.

   Time: PT2M

8. Serve and enjoy

   Transfer seasoned chips to a serving bowl and enjoy warm as a snack or appetizer.

   Time: PT1M

Nutrition Facts

Calories

214

Protein

8 g

Carbohydrates

28 g

Fat

8 g

Fiber

2 g