Cacio E Pepe Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/4- to 1/2-inch sticks for shoestring-style or thicker if you prefer. Rinse the cut potatoes under cold water until the runoff runs clear to remove excess starch, then place in a bowl of cold water and refrigerate for at least 30 minutes (or up to 2 hours).

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat very dry—the drier the potatoes, the better the fry crispiness. Let sit 10 minutes to ensure surface moisture is removed.

First fry (blanch)

Heat 2 to 3 cups vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (about medium-low). Working in batches so you don't overcrowd the pot, fry the potatoes for 4–6 minutes until just tender and pale (not browned). Remove with a slotted spoon to a cooling rack or paper towels and let drain. Repeat with remaining potatoes.

Final fry

Increase oil temperature to 375°F (medium-high). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Remove to a rack or paper towels and immediately sprinkle each batch with 1 tsp salt (adjust across batches to equal about 1 tsp total). Keep fries warm in a low oven (200°F / 95°C) if needed while finishing.

Toast pepper

In a medium skillet over medium heat, add the finely cracked black pepper and toast for 30–45 seconds until fragrant. This releases more pepper aroma. Remove from heat and set aside briefly.

Make base

Melt the unsalted butter in the same skillet over medium-low heat. Add the garlic powder and toasted black pepper, stirring for about 15 seconds. Pour in the whole milk and warm gently—do not boil—until small bubbles form at the edges (about 2–3 minutes).

Incorporate cheeses

Reduce heat to low. Gradually add the grated Pecorino Romano and grated Parmesan, a handful at a time, stirring constantly with a whisk or wooden spoon to create a smooth, emulsified sauce. Keep the sauce hot but below simmer so the cheese melts smoothly and does not seize. If the sauce seems too thin, proceed to the optional thickener step; if too thick, thin with 1–2 tbsp more milk.

Optional: thicken sauce

If you prefer a thicker clingy sauce for the fries, dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry. Whisk the slurry into the warm sauce and cook 1–2 minutes more until it thickens. Taste and adjust seasoning—cheese is salty, so add salt only if needed.

Combine fries and sauce

Place a batch of hot fries in a large mixing bowl or shallow serving dish. Pour enough cacio e pepe sauce over to lightly coat (you may not need all the sauce at once). Toss gently but quickly so fries get coated without becoming soggy. Repeat with remaining fries and sauce as needed. Aim for a thin, even coating that clings to the fries.

Finish

Plate the coated fries, dust with extra grated Pecorino Romano (about 2 tbsp total) and additional cracked black pepper to taste. Sprinkle chopped parsley if using for color and freshness.

Serve immediately while hot and crisp as a happy hour shareable. Provide extra grated Pecorino and cracked black pepper on the side for guests to adjust to taste.