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

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 ...

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

Cacio e Pepe is a classic Italian pasta dish known for its simplicity and incredible flavor. However, it can at the same time, a bit tricky!!! This recipe takes you through the traditional method to ...

Can science make a better Cacio? Cacio e Pepe, what could be simpler? A traditional recipe from central Italy. It consists of noodles in a creamy blend of pecorino cheese, pepper, and starch-enriched ...

I usually don’t mess around with my recipe for southern biscuits ... or any meal that much better! These “Cacio e Pepe” biscuits were inspired by one of my favorite Italian pasta sauces ...

Add the bucatini and cook for 9 minutes (or per packet instructions ... The technique for getting your cacio e pepe right is not complicated, but it's essential that you follow it to a tee if you want ...

When determining for yourself how much pasta you need to feed a group of people, you can certainly take a 2-ounce serving ...

Now in its 18th year, the dining-out event features restaurants offering everything from Filipino family dishes to elevated Southern classics.