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

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 ...

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

I remember the first time I had cacio e pepe, and I've been hooked on it ... It really can be that easy. The recipe requires just three ingredients: pasta, cheese, and pepper.

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 ...

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 ...

If you’ve ever been to a prestigious Italian restaurant, you’ve likely come across cacio e pepe. Literally meaning ... But what is lost when we distort a traditional Italian pasta dish?

But thanks to recent analysis using a physics concept called phase separation, the team believes they have achieved a “scientifically optimized recipe” for cacio e pepe. And it’s one anyone ...