Frittatina Di Pasta Cacio E Pepe Recipe
Fried pasta round with a creamy pecorino cheese and black pepper
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Ingredients
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Pasta and binding
Cacio e pepe sauce
Frying & finishing
Method
Pasta and binding
- 1
Cook and cool pasta
Bring a large pot of salted water to a rolling boil. Add 400 g pasta and cook until just al dente (1–2 minutes less than package directions). Reserve 150 ml of the starchy cooking water, then drain the pasta well and spread it on a rimmed tray to cool slightly for 5 minutes.
- 2
Prepare egg binder
In a medium bowl whisk together 3 large eggs, 30 ml cold water and 1 tsp salt until smooth. This will bind the pasta into a cohesive disc when fried.
- 3
Combine pasta and binder
Place the warm (not piping hot) drained pasta into a large mixing bowl. Pour the egg mixture over the pasta and toss thoroughly so strands are evenly coated. Let sit 2 minutes for eggs to begin setting into the pasta.
- 4
Dredge and shape
Line a plate with parchment. Lightly toss the egg-coated pasta with 50 g flour (and optional 40 g breadcrumbs if using) until well coated. This gives a crisp exterior. Using a large ring mold (about 18–20 cm) or by hand, shape the pasta into a compact, evenly thick round about 2 cm high on the parchment, pressing firmly so it holds together. Chill in the fridge 10–15 minutes to firm the shape (short chill helps hold while frying).
Cacio e pepe sauce
- 5
Make peppery cheese emulsion
While the pasta chills, boil the reserved 150 ml pasta water until very hot. Place 120 g finely grated Pecorino Romano in a medium heatproof bowl and add 2 tsp finely ground black pepper. Gradually ladle about 60–80 ml of the hot water into the cheese while whisking constantly to create a smooth, creamy emulsion (cacio e pepe). Add more hot water as needed until a glossy, pourable sauce forms — aim for a thick cream that will cling to pasta but still flow.
- 6
Adjust seasoning
Taste the sauce and add a little more black pepper if desired. Note Pecorino is salty, so avoid adding additional salt unless necessary.
Frying & finishing
- 7
Heat oil
Pour about 3 cm depth of neutral oil into a wide sauté pan or deep skillet (approximately 400–500 ml depending on pan size). Heat the oil over medium-high until it reaches 170–180°C (340–355°F) or until a small piece of bread sizzles gently on contact and browns in ~30–40 seconds. If you don't have a thermometer, maintain a steady medium-high heat — too hot will burn the exterior before heating through.
- 8
Fry the pasta round
Carefully slide the chilled pasta round (on the parchment) into the hot oil—if using parchment, remove it first. Fry 2–3 minutes per side until deep golden and crisp, using a spatula to press gently so it stays compact. If the center is still loose after both sides are golden, reduce heat to medium and fry an additional 1–2 minutes per side. Total cook time ~6–8 minutes depending on thickness. Transfer cooked frittatina to a wire rack or paper towel-lined plate to drain briefly.
- 9
Pan-finish (optional)
For a glossy finish and extra flavor, melt 20 g unsalted butter in a separate nonstick pan over medium heat, add the fried pasta round and baste quickly a few times for 30 seconds, then remove.
- 10
Assemble and serve
Place the hot frittatina on a serving plate. Spoon 2–3 tablespoons of the warm cacio e pepe sauce onto or into the center (or cut the round and drizzle inside), then grate an extra 20 g Pecorino over the top and finish with 1 tsp freshly cracked black pepper. Serve immediately while the exterior is crisp and the interior is creamy.
- 11
Leftovers
To re-crisp leftover frittatina, warm briefly in a 180°C oven for 6–8 minutes or re-fry 1–2 minutes per side until heated through and crisp.