Overview

• Researchers from institutions across Europe have published a scientific recipe for cacio e pepe in the journal Physics of Fluids, detailing a foolproof method to achieve a creamy, clump-free sauce.
• The method involves using a 2–3% starch-to-cheese ratio, with powdered starch like potato or corn starch, to stabilize the sauce and reduce protein aggregation.
• The step-by-step process includes creating a starch gel, cooling it, and gradually mixing it with cheese and cooked pasta, allowing for consistent results without precise heat control.
• The team tested the recipe on over two kilograms of pasta, receiving positive feedback, though some chefs argue traditional techniques can achieve the same results without added starch.
• The study highlights broader implications, including reducing food waste, potential extensions to other dishes, and the health impact of high cheese consumption during the research.