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

Looking for an authentic cacio e pepe recipe that is easy to make? Here’s how to create the ultimate creamy comfort food. On ...

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 ...

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

A cheese and black pepper biscuit with the popular flavors of the beloved Italian pasta dish, Cacio et Pepe, is cross between ...

Looking for real Italian flavors? These six chains serve house-made pasta, traditional sauces, and time-honored recipes that ...

If you’ve ever been to a prestigious Italian restaurant, you’ve likely come across cacio e pepe. Literally meaning ... If one is to carry the torch of authentic Italian food, as many ...

you're going to end up with a great recipe." Chef Massimo Capra says it's common for restaurants to take shortcuts with complicated dishes like cacio e pepe, but he prefers to use the traditional ...

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 ...