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.

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.

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 ...

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

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 ...

Cooking cacio e pepe involves melting the cheese with some of the water the pasta is cooked in to create a smooth sauce, but achieving this is notoriously tricky. If the mixture becomes too hot or ...

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

SCIENTISTS have created the perfect recipe for well-known pasta dish Cacio e pepe ... to a good Cacio e pepe. But little starch will result in an "unpleasant and separated" sauce.