It’s not your cooking skills that is making your cacio e pepe subpar — it’s science. Fortunately, new research is here to help you master this deliciously simple dish. Cacio e pepe might be ...

Physicist Ivan Di Terlizzi wasn't having much luck making cacio e pepe in the kitchen, so he instead decided to perfect it in a lab. The classic Italian dish contains just four simple ...

Nobody does pasta quite like the Italians, as anyone who has tasted an authentic "pasta alla cacio e pepe" can attest. It's a simple dish: just tonnarelli pasta, pecorino cheese, and pepper.

More ritual, and making meaning through imperfection. When scientists recently unveiled a physics-based method to perfect cacio e pepe—eliminating the dish’s infamous clumping through a ...

A smooth cacio e pepe sauce requires a precise starch-to-cheese ratio of 2–3% and careful temperature control. Starch acts as a stabilizer, preventing cheese clumping, while excessive heat ...

At first glance Cacio e pepe looks like a simple recipe containing only three ingredients – pasta, Pecorino Romano cheese and black pepper. Professional pasta chefs and Italian grandmothers have ...

Science has perfected the art of cacio e pepe, sometimes referred to as an Italian version of mac n' cheese. (Getty Creative) ...

The beloved Italian pasta cacio e pepe is perhaps best known for two things: being delicious and being frustratingly difficult to cook. At first glance, it looks like a simple recipe, containing ...