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

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 cooking. Luckily, the physicists found a simple solution. To remedy the issue researchers used a tried-and-true shortcut: cornstarch.

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

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

If you're looking for a flavorful vegetarian dinner option, this roasted cauliflower recipe is as good as it gets. In this video, Chloe shows you how to make a cacio e Pepe whole roasted cauliflower.