So, what is the ideal ratio? According to the new study, the goal is to use about 3% of starch for the amount of cheese you use — so, if you use 100 grams of pecorino romano, 3 grams of powdered ...

What science found out about cacio e pepe. Researchers (and Italian food lovers) from the University of Barcelona, the Max Planck Institute for the Physics of Complex Systems, the University of Padua ...

To prepare a cacio e pepe meal for two people—with around 11 ounces of pasta and 7 ounces of cheese—the team’s “scientific recipe” calls for 0.18 ounces of starch.

The beloved Italian pasta cacio e pepe is perhaps best known for two things: being delicious and being frustratingly difficult to cook. At first glance, it looks like a simple recipe, containing ...

Nobody does pasta quite like the Italians, as anyone who has tasted an authentic "pasta alla cacio e pepe" can attest. It's a simple dish: just tonnarelli pasta, pecorino cheese, and pepper.

So when science steps in to “perfect” a dish like cacio e pepe, it can feel like an effort that risks flattening the very thing that gives it life: the trial and error, the human error, the ...

The beloved Italian pasta cacio e pepe is perhaps best known for two things: being delicious and being frustratingly difficult to cook. At first glance, it looks like a simple recipe, containing ...