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

Italian researchers recently revealed how to make perfect cacio e pepe, according to a scientific study. Their findings ...

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

If you've ever attempted making cacio e pepe at home and ended up with pasta coated in gritty cheese bits instead of a luscious sauce, know that you are not alone. That’s why I ran to the ...

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

I f you've never had the famous pasta dish cacio e pepe, which Anthony Bourdain called '"the greatest in the history of the ...

Adjust: If the sauce is too thick, add more warm pasta water gradually to reach the desired smoothness. Cacio e Pepe is a staple dish in many Roman restaurants, but it was originally a high-calorie ...

the sauce stiffens into a gelatinous texture as it cools. “A true Italian grandmother or a skilled home chef from Rome would never need a scientific recipe for Cacio e Pepe, relying instead on ...

Refrigerated gnocchi gets a quick sauté in the skillet before getting the cacio e pepe treatment with a peppery Parmesan and Pecorino cheese sauce.

In a new study, a group of researchers says the classic Roman dish can be “scientifically optimized” with the addition of ...