I love pasta—whether it’s spaghetti, mac and cheese, or any saucy noodle dish, it’s a weekly staple in my kitchen. But even as a food writer with access to culinary experts, I still face one big challenge: making flawless cacio e pepe.
This classic Roman dish has just three ingredients—cheese, pepper, and pasta water—yet nailing the silky, creamy sauce is surprisingly tricky. Even scientists agree, which is why they studied the perfect formula for foolproof cacio e pepe.
The Science Behind the Perfect Sauce
Originally a shepherd’s meal, cacio e pepe (meaning “cheese and pepper”) was made with pecorino romano, pasta water, and black pepper. But despite its simplicity, the sauce often breaks or turns clumpy.
To solve this, researchers from Max Planck Institute, University of Barcelona, and IST Austria analyzed every step. Their key finding? Starch is the secret.
- Too little starch (under 1% of cheese weight) → Sauce separates.
- Too much starch (over 4%) → Sauce gets gummy.
- Just right (2-3%) → Perfectly smooth, creamy sauce.
The Foolproof Method
Since we can’t measure starch in pasta water at home, scientists suggest a starch slurry:
- For 240g pasta, use 160g pecorino romano.
- Mix 4g potato/cornstarch with 40g water, heat until slightly clear, then cool.
- Toss cooked pasta with cheese, pepper, and the slurry for a lump-free, velvety sauce.
Does This Betray Tradition?
The researchers admit a Roman nonna wouldn’t need science—but if you’ve ever struggled with clumpy cheese, this trick guarantees success.
Now, you can enjoy restaurant-quality cacio e pepe—no guesswork required!
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