Physicists Develop Science-Backed Recipe for Perfect Cacio e Pepe

Using phase diagrams and starch analysis, researchers have devised a foolproof method to achieve the dish's signature creamy sauce.

Cacio e pepe, a traditional Italian dish, is known for its simplicity but is notoriously difficult to prepare due to challenges in achieving a smooth, creamy sauce.
Physicists at Germany’s Max Planck Institute used phase separation concepts to identify the key role of starch concentration in stabilizing the sauce.
Their experiments revealed that a starch concentration of 2-3% is critical for avoiding clumping or hardening of the cheese sauce.
To address the naturally low starch levels in pasta water, the researchers recommend adding a cornstarch gel to the recipe for consistent results.
The team’s optimized recipe includes precise proportions of pasta, pecorino cheese, cornstarch, and water, offering home cooks a reliable approach to mastering the dish.