Physics of the perfect cacio e pepe sauce

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. But its simplicity is deceptive. Cacio e pepe ("cheese and pepper") is notoriously challenging to make because it's so easy for the sauce to form unappetizing clumps with a texture more akin to stringy mozzarella rather than being smooth and creamy.

A team of Italian physicists has come to the rescue with a foolproof recipe based on their many scientific experiments, according to a new paper published in the journal Physics of Fluids. The trick: using corn starch for the cheese and pepper sauce instead of relying on however much starch leaches into the boiling water as the pasta is cooked.

"A true Italian grandmother or a skilled home chef from Rome would never need a scientific recipe for cacio e pepe, relying instead on instinct and years of experience," the authors wrote. "For everyone else, this guide offers a practical way to master the dish. Preparing cacio e pepe successfully depends on getting the balance just right, particularly the ratio of starch to cheese. The concentration of starch plays a crucial role in keeping the sauce creamy and smooth, without clumps or separation."

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