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

In an unforgettable episode of 'No Reservations', Anthony Bourdain discovers cacio e pepe in Rome, a dish he calls 'the best ...

If you've ever attempted making cacio e pepe at home and ended up with pasta ... Allie worked professionally as a private chef for over a decade, honing her craft in New York at places like ...

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

If you or a loved one surfed the internet for food-related things around 2017, you may have been exposed to cacio e pepe. Should you have worked in the kitchen with cacio e pepe, you might have ...

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

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.

Sign up for the Slatest to get the most insightful analysis, criticism, and advice out there, delivered to your inbox daily. If you’ve ever been to a prestigious ...

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 ...

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 ...

Can science make a better Cacio? Cacio e Pepe, what could be simpler ... “A true Italian grandmother or a skilled home chef from Rome would never need a scientific recipe for Cacio e Pepe, relying ...