Cacio e Pepe Crispies Are a Must-Try for Topping Salads, Veggies, and More

Sometimes, the simplest ingredients pack the most punch, and Cacio e Pepe is the perfect example of this principle. This classic Roman dish uses just three fundamental ingredients—Pecorino Romano, black pepper, and pasta water—to create a rich, pepper-spiked sauce that perfectly coats every noodle. Even without cream or butter, it achieves a beautifully balanced flavor that feels both rustic and refined.

The History of Cacio e Pepe

Translating to “cheese and pepper,” Cacio e Pepe is a beloved staple of Roman cooking. It is said that Cacio e Pepe originated with shepherds in the Apennine Mountains, who combined dried pasta, black pepper, and cheese from their flocks to create a simple, hearty meal. It typically comes together using Pecorino Romano, coarsely ground black pepper, and pasta water, which combines to form a smooth, clingy sauce. The magic happens when tossing the pasta in the sauce, creating a glossy finish without the need for added fats, offering a bite that balances tangy, salty cheese and warm, aromatic pepper.

Why Try These Cacio e Pepe Crispies?

This recipe takes the classic Cacio e Pepe flavors and reimagines them into golden, crunchy bites that add texture to all kinds of dishes. By combining Pecorino Romano, black pepper, and panko breadcrumbs, these crispies bring the flavor of the original dish to life in a completely different form. As the cheese melts in the oven, the panko absorbs just enough of its richness, creating a crispy, peppery topping that’s perfect for pasta, soups, salads, roasted vegetables, and much more.

These Cacio e Pepe Crispies are an absolute must-try because they add a satisfying crunch to the familiar flavors of the traditional dish. Crispy cheese and breadcrumb toppings, such as Brie Brittle, Parmesan crisps or panko on baked mac and cheese, are well-loved for their ability to enhance meals with texture. These crispies offer the same benefit, giving a simple way to elevate any dish with a burst of umami-packed crunch.

The star ingredient here is Pecorino Romano, a bold and salty sheep’s milk cheese known for its excellent meltability. Unlike milder cheeses, Pecorino retains its distinct tang even after baking, bringing the unmistakable flavor of Cacio e Pepe into a new form. Black pepper in these crispies does more than just add heat—it enhances the richness of the cheese with a fragrant, warming quality that intensifies every bite. Experimenting with the grind size of black pepper can also change the flavor profile: a fine grind gives a smooth, even warmth, while a coarser grind adds bold, peppery pops.