Making a perfect plate of pasta is undoubtedly an art form. However, as a group of researchers recently discovered, producing that ideal plate takes a lot of science, too. In late December, Italian ...

It's notoriously clumpy, and its glossy sauce can turn watery in an instant. To clarify some tips for making better cacio e pepe, I turned to some practiced hands. Two of Washington D.C.'s top ...

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.

Cacio e pepe, which means cheese and pepper ... The recipe may be simple, but getting it right is anything but. The silky sauce comes together when pecorino cheese and ground peppercorns are ...

After analyzing different versions of the cacio e pepe sauce, they found that starch likely has the biggest influence on consistency, The New York Times noted. Pasta water often doesn’t have ...

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.

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 ...

That’s why everyone should know how to make this cacio e pepe recipe. It’s pasta with ... You’ll fall for the salty, silky, cheesy sauce at first bite.” 1. Bring a large pot of salted ...