These Cacio e Pepe Balls are the perfect blend of simplicity and flavor. Inspired by the classic Roman pasta dish, Cacio e Pepe, these crispy, golden-brown bites are made with just three ingredients—pecorino cheese, egg whites, and pepper! Whether you're looking for a quick appetizer or a savory snack, these balls are sure to please. Plus, they come together in no time!
Why Everyone Will Love This Recipe
Cacio e Pepe is beloved for its sharp pecorino flavor and a generous kick of black pepper. These crispy balls bring those same amazing flavors in a bite-sized form, making them ideal for parties, game nights, or a cozy snack at home. The outside is perfectly crispy, while the inside remains creamy and cheesy. The best part? They’re so quick and easy to make, with minimal ingredients!
What Are Cacio e Pepe Balls?
Cacio e Pepe Balls are a twist on the classic Italian pasta dish. Made with finely grated pecorino cheese, black pepper, and egg whites, these savory balls are fried until golden and crispy. They’re the perfect snack to serve with drinks or as a part of a larger spread. With each bite, you'll experience the rich, creamy texture of melted cheese and the bold flavor of freshly ground pepper.
Pro Tips for Perfect Cacio e Pepe Balls
- Use fresh pecorino: Freshly grated pecorino cheese will give your balls the best flavor and texture. Avoid pre-grated cheese for the most authentic taste.
- Don’t overmix: When combining the ingredients, mix just until everything is incorporated. Overmixing may result in a dense texture.
- Control oil temperature: Make sure the oil is hot before adding the balls. If the oil is too cold, the balls may absorb excess oil and become greasy. Fry them until golden and crispy for the perfect texture.
Frequently Asked Questions
Can I make Cacio e Pepe Balls ahead of time?
These balls are best served immediately after frying while they’re crispy. However, you can form the balls ahead of time and store them in the fridge until you're ready to fry them.
Can I use a different type of cheese?
While pecorino is traditional for this recipe, you can use Parmesan or a blend of both for a slightly different flavor. Keep in mind that the texture and flavor will change slightly.
How can I make these balls healthier?
For a lighter version, you can bake the balls in the oven instead of frying them. Simply place them on a baking sheet lined with parchment paper, lightly spray with olive oil, and bake at 375°F (190°C) for about 15-20 minutes or until golden brown.
How to Store
Store any leftover Cacio e Pepe Balls in an airtight container in the fridge for up to 2 days. Reheat them in a hot pan or oven to restore their crispy texture.
How to Freeze
You can freeze these balls before frying. Arrange them on a baking sheet and freeze until solid, then transfer them to an airtight container or freezer bag. To cook, fry them directly from frozen—just add a few extra minutes to the frying time.
Ingredients
How to Make Cacio e Pepe Balls
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In a bowl, combine the grated pecorino cheese, freshly ground black pepper, and egg whites. Stir well until everything is mixed together into a thick, slightly sticky mixture.
In a bowl, combine the grated pecorino cheese, freshly ground black pepper, and egg whites. Stir well until everything is mixed together into a thick, slightly sticky mixture.
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Take small portions of the mixture and roll them into bite-sized balls using your hands.
Take small portions of the mixture and roll them into bite-sized balls using your hands.
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Heat oil in a pan over medium heat. Once the oil is hot, carefully add the balls to the pan. Fry them for about 2-3 minutes on each side or until they are golden brown and crispy.
Heat oil in a pan over medium heat. Once the oil is hot, carefully add the balls to the pan. Fry them for about 2-3 minutes on each side or until they are golden brown and crispy.
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Remove the balls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve them hot on a platter, and enjoy the crispy, cheesy goodness!
Remove the balls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve them hot on a platter, and enjoy the crispy, cheesy goodness!
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