But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: ...

Making a perfect plate of pasta is undoubtedly an art form. However, as a group of researchers recently discovered, producing ...

Physicist Ivan Di Terlizzi wasn't having much luck perfecting cacio e pepe in the kitchen, so he instead decided to perfect ...

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

If you've ever attempted making cacio e pepe at home and ended up with pasta coated in gritty cheese bits instead of a luscious sauce, know that you are not alone. That’s why I ran to the ...

Cacio e Pepe, "How hard could it be?" But traumatized home cooks will tell you this creamy dream requires a magician's finesse and an Italian grandmother's patience. Can science make a better Cacio?

After analyzing different versions of the cacio e pepe sauce, they found that starch likely has the biggest influence on consistency, The New York Times noted. Pasta water often doesn’t have ...

Cooking cacio e pepe involves melting the cheese with some of the water the pasta is cooked in to create a smooth sauce, but achieving this is notoriously tricky. If the mixture becomes too hot or ...

the sauce stiffens into a gelatinous texture as it cools. “A true Italian grandmother or a skilled home chef from Rome would never need a scientific recipe for Cacio e Pepe, relying instead on ...

In a new study, a group of researchers says the classic Roman dish can be “scientifically optimized” with the addition of ...