Overview

• A multinational team of European scientists identified starch concentration and temperature control as crucial for creating a creamy cacio e pepe sauce.
• Their study, published in *Physics of Fluids*, recommends a 2–3% starch-to-cheese ratio for optimal emulsification, ensuring a smooth texture.
• Cooling pasta water below 65°C before mixing with cheese prevents protein clumping, a key to avoiding the dish's notorious 'mozzarella phase.'
• The research advocates using precisely measured powdered starch for consistency, rather than relying on the variable starch levels in pasta water.
• While the findings offer practical solutions for other sauces, critics argue that reducing traditional recipes to formulas risks overlooking their cultural and emotional significance.