Overview

• A team of Italian researchers has created a foolproof cacio e pepe recipe, using a precise starch-to-cheese ratio to ensure a smooth, clump-free sauce.
• Their method, published in the journal Physics of Fluids, involves adding powdered starch to water, heating it into a gel, cooling it, and then blending in cheese and black pepper.
• The recommended starch-to-cheese ratio of 2–3% by weight stabilizes the sauce, reducing the need for precise temperature control during preparation.
• The recipe was tested extensively with over two kilograms of pasta, receiving positive feedback from tasters, though some chefs remain skeptical of its impact on flavor.
• Culinary experts are divided: Nathan Myhrvold suggests sodium citrate as an alternative, while traditionalists like Antonio Alderuccio argue fresh pecorino and proper technique suffice.