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

The preparation of cacio e pepe is a simple ritual only in appearance, but one that encompasses in a few gestures an ancient ...

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 ...

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

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 ...

Cacio e Pepe, "How hard could it be?" But traumatized home cooks will tell you this creamy dream requires a magician's ...

In restaurant cooking, butter is a blunt object often used ... And I’m telling you, most cacio e pepe I eat these days tastes like butter. “Nine times out of 10 you’re going to get a butter ...

Cacio e pepe, the much beloved ... They suggest making a small amount of cornstarch slurry, cooking it into a gel, and building your sauce with this starchy foundation to ensure you always ...

A homemade ham broth, white beans, Pecorino cheese, and black pepper simmer together to make this creamy cacio e pepe ham and white bean soup.

Three ingredients, three steps to a speedy midweek supper of trendy cacio e pepe (‘cheese and pepper’). Tangy pecorino cheese combines with the pasta cooking water to make a creamy sauce that ...