Buzz
Two years ago, I hit my cacio e pepe overload. The pairing of Pecorino Romano (or, in some recipes, Parmigiano Reggiano) with pepper was everywhere, infiltrating everything. It's still omnipresent. And while I still believe we should diversify our pasta choices, I can't deny that cheese and pepper are a match made in heaven.
It also gives even the most basic snacks an air of intention (which is why food writers love to sprinkle it on everything—it’s a delicious crutch). Picture two bowls of potato chips: One is simply chips in a bowl, nothing more. The other is piled high with fluffy Parmigiano or Pecorino, dotted with freshly ground pepper scattered throughout the cloud of white. Which one looks more tempting, more mouthwatering? Which one appears to have been prepared with care for guests?
Cacio e pepe chips make the perfect last-minute addition to any party spread, particularly for gatherings like a Super Bowl (or an Oscar-watching party). Pecorino might not be the go-to cheese for football fans (that would be Velveeta), but cheese + chips is a timeless game day combination—or 'play,' if you will—that is sure to delight your entire crew. The pungent, floral pepper brings out the glutamates in the cheese and perfectly balances the saltiness of the chips—truly, it’s an ideal little bite.
Making cacio e pepe chips is what I like to call 'easier than falling off a log.' Simply place your chips in a broad, shallow bowl (or on a rimmed plate), then grate a generous amount of Pecorino or Parmigiano directly onto the crispy potato slices. Use a microplane for the fluffiest texture, and don’t hold back—really go for it. (The more cheese you pile on, the closer you are to divinity!) Top it off with a generous amount of freshly ground pepper. (It is in the name, after all.)
