Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.

Erin McDowell You could wow ’em with phyllo-topped mac and cheese or carrot gnocchi, but sometimes, simplicity wins out. That ...

Jasmine Smith is a recipe developer and tester at Dotdash ... This comforting soup is a creative mashup on the classic Roman pasta dish, cacio e pepe, which translates to “cheese and pepper.” ...

As recipe developer Julianne De Witt explains, the dish's cheesy, peppery flavors are actually found right in its name, as ...

Three ingredients, three steps to a speedy midweek supper of trendy cacio e pepe (‘cheese and pepper’). Tangy pecorino cheese combines with the pasta cooking water to make a creamy sauce that ...

GIACOMO BARTOLUCCI, a biophysicist at the University of Barcelona who was among the Italian physicists who wrote a paper detailing their technique for preventing a classic dish, cacio e pepe, from ...

But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: pasta water usually only retains a starch level of about one percent after ...

Sign up for the Slatest to get the most insightful analysis, criticism, and advice out there, delivered to your inbox daily. If you’ve ever been to a prestigious ...

That’s why everyone should know how to make this cacio e pepe recipe. It’s pasta with cheese and pepper—what could be bad about that? The Roman classic requires just six ingredients (four ...

But thanks to recent analysis using a physics concept called phase separation, the team believes they have achieved a “scientifically optimized recipe” for cacio e pepe. And it’s one anyone ...