Italian researchers have cracked the code to making the perfect cacio e pepe pasta sauce, a notoriously tricky dish that’s often plagued by clumpy cheese. According to a study published in Physics of Fluids, the key lies in controlling the ratio of starch to cheese and using low heat.
The team from the University of Barcelona, Max Planck Institute for the Physics of Complex Systems, and other institutions found that adding 2-3% starch to the pasta water creates a smooth, uniform sauce. They also discovered that too much heat denatures proteins in the cheese, causing it to stick together and form clumps.
To achieve the perfect cacio e pepe, researchers recommend creating starchy water by adding powdered starch like potato or cornstarch, then blending it with cheese for a uniform consistency. The sauce should be heated slowly to serving temperature, then mixed with pasta and pepper before serving.
The study’s authors hope their findings will not only help home cooks perfect the dish but also inspire further research into other recipes that rely on complex interactions between ingredients. With this breakthrough, fans of cacio e pepe can finally enjoy a smooth, creamy sauce without the frustration of clumpy cheese.
Source: https://phys.org/news/2025-04-scientific-method-flawless-cacio-pepe.html