Cacio e Pepe Frico Recipe (2024)

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Cooking Notes

UESlit

I’ve made these for years and they’re a wonderful standby for serving with a glass of wine. They keep well in an airtight container for up to a week. A sprinkle of Herbes de Provence is a nice variation as is some chopped rosemary.

MishaX

I make these in a hot cast iron skillet. Works perfectly and you can tell how brown they are.

G

Marty

I made these with cheddar cheese. My first batch did not turn out. They were chewy, not crunchy at all. Why? 1. I put the cheese on too thickly. 2. I did not let the crackers cool on the pan. Once I corrected these things, they were better. However they were NEVER so good as when I made them with Parmesan. I think that the cheddar is just too fatty/greasy to give an ideal result. Will only use Parmesan in the future.

Deb Evans

After reading the notes, I made the recipe as stated and loved them. Did put one batch in for 10 minutes instead of 6 and liked them more as they were more cracker-like. So easy and tasty.

Joey

FRICO s crisp better if using tinfoil rather than parchment.

Nanette

We served them tonight, rolled into cigars. When we ran out of pita, they became baba ghanouj dipsticks! Sacrilege? Nope. It was the Lebanese nontraditionalist who created the combo!

Aunticky

These are a staple in low-carb and keto households.

joan

Just made these. Used herbs de Provence vs. pepper. They turned out perfectly. Like a few others, i think they’re a bit salty, so next time, maybe 1 cup parmigiana and 1/2 cup pecorino. Psyched to bring them to friends.

Tobalah

Mix in a tiny, tiny pinch of cayenne. Don’t need the wasteful parchment osper. Just let them cool for a moment, then remove fron the sheet with a thin, flexible spatula. Cool on rack.

Charlotte Ann Marie

Used half Parmesan and half pecorino, and yes, too salty, and honestly a little too greasy. However, I could see them chopped up and sprinkled on a Caesar Salad. They would also make an excellent vegetarian substitute for bacon on a classic wedge salad.

Barb

This was a big hit with our guests. I loved the easy win! Parmesan only worked just fine but the combo was yummy too.

JaneB

Parm is the best cheese for this, in my experience. Freshly grated rather than pre-grated makes a visible difference (taste-able difference too)!

Dev

This is a great recipe for frico croccante (crunchy frico) not to be confused with the other type of frico, frico di patate, which is a crisp patty of onion, potato, and Montesio, also found in northeast Italy. I always heap up the cheese but not press it down; it should melt into a crisp with a slightly gooey center that way. Helps if you use a cast-iron instead of a baking sheet, whether stovetop or in the oven.Also, I second the walnut idea - not traditional but really tasty!

JohnL

Can also be made larger (about 6" diameter), and when just cool/firm enough to transfer with a spatula, gently drape over an inverted bowl and leave to droop and then cool completely (10 minutes), ending up with an elegant toasted cheese bowl in which to serve risotto. People love this presentation and it is super-easy. Irregular shape is more interesting than a perfect circle. Also: I always skip the parchment paper and use instead a silicone mat on top of a sheet pan.

Rob

Cook until you get some browning on the edges. Six minutes was about right. I also used a screw on canning lid as a form.

Connie Evans

I made these according to the recipe, except that I used herbs de provence instead of pepper. They were chewy and a bit greasy. I shredded my own pecorino, but used "fresh" shredded store-bought parmesan. I also used a bit more parm than pecorino given the comments about salt.

Eleanor

Do NOT use wax paper. They stick.

Val

These are better done in the oven than in a frypan . Also easier on parchment. Lift right off.

sheila38

Oh boy! Guests coming and didn’t feel like cooking. Made these little discs of Italian sunshine. EASY. DELICIOUS. BEAUTIFUL. Got a standing ovation and had to explain 3 times how easy it was.

Roxanne

Might be my oven, but I had to leave them in closer to 7 minutes. Big hit.

Scratch

A bit chewy, but I'm fine with that. Tasty and perhaps the easiest app that goes in an oven.

marbsmama

I baked the first batch for about 6 minutes at 375 on convection, the second batch 5 minutes at the same temp and used Parmesan only. They were not as crisp as I would like, so will play with time and temperature. I loved the bite from the fresh-ground black pepper!Note: if you use foil instead of parchment, use the non-stick variety or you will spend minutes peeling the foil from the crisps - that was the first batch. Crisps simply lifted off Parchment I used for second batch.

Margaret

Very good, but very salty.

Patricia

These were ridiculously easy, and a huge hit with my friends. Based on comments, I used 1 c. parm and 1/2 c pecorino--and they were plenty salty. Also used non-stick foil. They looked like a literal hot mess as they were baking, but separated into something like cracker-shaped when they cooled.

JohnL

Can also be made larger (about 6" diameter), and when just cool/firm enough to transfer with a spatula, gently drape over an inverted bowl and leave to droop and then cool completely (10 minutes), ending up with an elegant toasted cheese bowl in which to serve risotto. People love this presentation and it is super-easy. Irregular shape is more interesting than a perfect circle. Also: I always skip the parchment paper and use instead a silicone mat on top of a sheet pan.

PaulM

I've been making these for the past few years as a keto substitute for traditional crackers.

KL

I’ve found that using packaged thinly pregrated cheese, all Parmesan, works well because of the small amount of cornstarch that has been added to keep the cheese from clumping.

Filatura

Perfectly fine, even better if you spread a thin layer of cheese on an 8" non-stick pan and cook over medium heat until the bottom is melted and crisp. Then a quick flip to brown the top. Drain off any released oil. Break up into several small jagged pieces or use the whole thing to top eggs, chili, soup, salad.

Dev

This is a great recipe for frico croccante (crunchy frico) not to be confused with the other type of frico, frico di patate, which is a crisp patty of onion, potato, and Montesio, also found in northeast Italy. I always heap up the cheese but not press it down; it should melt into a crisp with a slightly gooey center that way. Helps if you use a cast-iron instead of a baking sheet, whether stovetop or in the oven.Also, I second the walnut idea - not traditional but really tasty!

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Cacio e Pepe Frico Recipe (2024)

FAQs

What does Frico mean in Italian? ›

Frico (in original Friulian language fricò) is a traditional dish of Friuli, a historical region of northeast Italy, consisting mainly of heated cheese and, optionally, other ingredients, such as potatoes.

What is the secret of Cacio e Pepe? ›

Tips for Making Cacio e Pepe

Let the pasta cool slightly—Ripping hot pasta plus finely shredded or grated cheese inevitably yields a clumpy sauce. Letting the pasta cool for 2 minutes before tossing ensures a perfectly creamy sauce.

Is pecorino or Parmesan better for Cacio e Pepe? ›

Classic versions call for just pasta, salted water, freshly ground pepper, and Pecorino Romano, a Roman sheep's milk cheese. Ours tosses a bit of Grana Padano or Parmesan into the mix for a more rounded cheese flavor that melds warmth, nuttiness, and sharpness.

What is Italian slang for trashy? ›

pacchiano {adj.} trashy (also: chintzy, glitzy, spivvy)

Who is the owner of frico cheese? ›

What started as a cooperative of dairy farmers, remained unchanged until now. The farmers are the owners of the company, they are the suppliers of fresh milk, and the beating heart of everything that we do. Frico started as a co-operation in 1898.

Why Cacio e Pepe is so hard to perfectly execute? ›

But it is extremely hard to execute well because you need to control the heat. The cheese will become stringy if you heat up your pan too much (above 70 °C or 158 °F). I tested all the methods, so you do not need to! Cacio e Pepe is rare in restaurants because it is hard to serve warm without the corn starch trick.

Why is my Cacio e Pepe always stringy? ›

That said, as simple as the cacio e pepe ingredient list may be, this dish is famously finicky when it comes to technique. If the cheese is overheated or the starchy pasta water isn't emulsified properly, the sauce can turn into a sticky, clumpy mess, which I can vouch from experience is always such a tragedy.

Why isn t my Cacio e Pepe creamy? ›

Elbow grease. The creaminess of Italian pasta dishes is usually the result of stirring. Add your pasta to the sauce or condiment - cacio e pepe in your case - with some of the water the pasta boiled in. Stir as you never stirred before and the result will be creamy.

What is a substitute for pecorino cheese in cacio e pepe? ›

Cacio e Pepe Variations

Pecorino Romano is a hard, Italian sheep's milk cheese. It has sharp, rich nutty flavor, making it the perfect cheese for this simple pasta dish. If you don't have it or can't find it Parmigiano-Reggiano is a totally acceptable alternative.

Should cacio e pepe be salty? ›

Authentic Cacio e Pepe DIRECTIONS

Bring to a boil and season lightly with salt – not too much, as the pecorino is quite salty.

How is cacio e pepe different from alfredo? ›

Cacio e pepe is made by emulsifying pasta water with grated cheese and black pepper. It clumps so easily. Alfredo has an image problem. Americans think of it as pasta draped in a cream sauce made of heavy cream and cheese, but the original version is thinner and creamy from an emulsion of butter and grated cheese.

What pasta shape is best for Cacio e Pepe? ›

Spaghetti is the traditional pasta for cacio e pepe, but even Roman establishments now use popular shapes such as rigatoni, bucatini, and thick, square-cut noodles called tonnarelli.

How do you emulsify Cacio e Pepe sauce? ›

Add pepper and cook ('bloom'), until fragrant and toasted. Use tongs to pull pasta into the pan (this way you are reserving all the pasta water), then add ½ cup pasta water. Using a wooden spoon, stir the pasta, using the pasta as a whisk to emulsify the butter and pasta water into a sauce.

Why does my Cacio e Pepe break? ›

The trick is to toss the cheese with starch before heating it. As the starch heats up and gels, it stabilizes the cheese so it won't break. I tried the method for this Cacio e Pepe, which makes for a durable sauce that doesn't break even after raising the temperature until the sauce boils (usually a mortal sin).

Does Ciccio mean chubby? ›

The name Ciccio's is derived from Italian and means “chubby boy” in a tender way.

What is a Ciccio slang? ›

Ciccio is a slang term meaning “chubby guy”.

What's Ciccio? ›

The word “Ciccio” means “sweetheart/an affectionate way of calling someone you love” in Italian, and that is exactly how he and his family feel about this place and what it represents to them.

What are sandwiches called in Italian? ›

Panini is an Italian word, the plural form of panino, and are Italian sandwiches. Panini are usually prepared on a bread roll or rustic bread.

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