Italian scientists have cracked the code to making the classic Italian dish cacio e pepe, with a reliable recipe that yields a smooth sauce every time. The key lies in adding starch to the water used for cooking pasta.
According to researchers, the ideal ratio of starch to cheese is between 2% and 3%. This means that if using 11 ounces of pasta, only 0.18 ounces of starch is needed. The starch can be added as powdered potato or cornstarch, rather than relying on the amount of starch in pasta water.
To achieve a uniform consistency, the researchers recommend blending the starched water with cheese before heating it up to serving temperature. This simple step has helped to perfect the recipe, making it accessible to home cooks who may have struggled with the traditional method.
The study, published in the Physics of Fluids journal, acknowledges that true Italian grandmothers and skilled chefs from Rome would never need a scientific recipe for cacio e pepe, relying on instinct and years of experience. Instead, the researchers offer a practical guide for those looking to master this beloved Italian dish.
Source: https://www.newser.com/story/368008/physicists-we-figured-out-a-tricky-italian-dish.html