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

A cheese and black pepper biscuit with the popular flavors of the beloved Italian pasta dish, Cacio et Pepe, is cross between ...

But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: ...

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

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

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 ...

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 ...

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

I landed on Cacio e Pepe, an Italian restaurant in Manhattan's East Village aptly named after this simple-yet-iconic Roman dish. I saw on Instagram that the restaurant serves up the dish I was ...