So, what is the ideal ratio? Per the new study, the goal is to use 2-3% of starch for the amount of cheese you use — so, if you use 100 grams of pecorino romano, go for 2 or 3 grams of powdered ...

A team of Italian scientists has uncovered why cacio e pepe often goes wrong, and how to get it right every time. The beloved Italian pasta dish cacio e pepe is famous for two things: its rich, ...

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 ...

As a Roman-born foodie, I would argue that cacio e pepe, a Roman pasta recipe that is as delicious and simple as it is finicky, is a bold menu choice for the novice cook. The name says it all ...

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.

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 ...

For Roman chef and businesswoman Nadia Caterina Munno – better known to her five million-strong legion of social media followers as "The Pasta Queen" – the rich pasta dish of cacio e pepe ...

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 ...