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Few Brooklyn spots fully deliver a perfect bowl of cacio e pepe, despite the dish’s popularity in recent years. But on a ...

How do you mix cheese and hot water without making it lumpy? This is the question for anyone who has ever tried to make the ...

Cofounders Alex Komessar and Luc Allen aimed to create restaurant-quality pasta, but serve it in a more accessible, everyday manner. So they did what made the most sense and started a food truck.

This unusually light gnocchi is very popular in Tuscany. “Gnocchi nudi” translates into “naked gnocchi.” It is so named because of the small amount of flour used in the recipe. It is the perfect ...

Cacio e Pepe is more than just a recipe. It teaches us that with the right ingredients and a little technique, even the simplest things can become extraordinary. Somdatta Saha Updated: May 22, 2025 09 ...

As a Roman-born foodie, I would argue that cacio e pepe, a Roman pasta recipe that is as delicious and simple as it is finicky, is a bold menu choice for the novice cook.

As a Roman-born foodie, I would argue that cacio e pepe, a Roman pasta recipe that is as delicious and simple as it is finicky, is a bold menu choice for the novice cook.

05-06-2025 DESIGN Scientists just designed the perfect cacio e pepe recipe Here’s how to make this cheese-and-pepper pasta dish so it doesn’t clump, according to physics.

Traditionally, cacio e pepe is made by adding a bit of pasta water to make the sauce creamy, but the pecorino often forms clumps due to the water’s heat, which causes the mixture to separate.

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.

At first glance Cacio e pepe looks like a simple recipe containing only three ingredients - pasta, Pecorino Romano cheese and black pepper. But making it without lumps is harder than it looks.