Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.

Physicist Ivan Di Terlizzi wasn't having much luck perfecting cacio e pepe in the kitchen, so he instead decided to perfect ...

A cheese and black pepper biscuit with the popular flavors of the beloved Italian pasta dish, Cacio et Pepe, is cross between ...

In an unforgettable episode of 'No Reservations', Anthony Bourdain discovers cacio e pepe in Rome, a dish he calls 'the best ...

But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: pasta water usually only retains a starch level of about one percent after ...

In a new study, a group of researchers says the classic Roman dish can be “scientifically optimized” with the addition of ...

Cacio e Pepe, "How hard could it be?" But traumatized home cooks will tell you this creamy dream requires a magician's ...

A homemade ham broth, white beans, Pecorino cheese, and black pepper simmer together to make this creamy cacio e pepe ham and white bean soup.

GIACOMO BARTOLUCCI, a biophysicist at the University of Barcelona who was among the Italian physicists who wrote a paper detailing their technique for preventing a classic dish, cacio e pepe, from ...

If you’ve ever been to a prestigious Italian restaurant, you’ve likely come across cacio e pepe. Literally meaning “cheese and pepper,” it’s a pasta dish that stands out on the menu ...