Perfect Cacio e Pepe Recipe, According to Science
Physicists figure out the perfect Cacio e Pepe recipe
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.
If you’ve ever been to a prestigious Italian restaurant, you’ve likely come across cacio e pepe. Literally meaning “cheese and pepper,” it’s a pasta dish that stands out on the menu ...
SCIENTISTS have created the perfect recipe for well-known pasta dish Cacio e pepe - and you can put it to the test yourself. A small team of physicists discovered that the key to making ...
(Note: Most pros will agree that the key to a solid cacio e pepe is a clump free sauce, which means all of the ingredients have fully been emulsified.) He proceeded to twist, twirl, and ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback