This cacio e pepe recipe is easy to make in about 30 ... to finely grate the cheese just before adding it to your recipe. Bucatini: Thicker than your traditional spaghetti, the sauce will adhere ...

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 ...

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

I remember the first time I had cacio e pepe, and I've been hooked on it ever ... I remember looking up several recipes on the internet trying to figure out how this super delicious meal could ...

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 ...