Making cacio e pepe is often thought to be an easy dish to prepare, but it requires some finesse to achieve the perfect sauce every time. Researchers have come up with a scientific recipe that eliminates lumpy sauces, but it involves more complex steps than traditional methods.
The new recipe starts by dissolving 5g of powdered starch in 50g of water instead of using reserved pasta water. The mixture is then heated gently until it thickens and turns clear. Next, add cooled water to the mixture, followed by blending it with grated cheese and toasted black pepper.
The sauce should be mixed with cooked al dente pasta that has been drained and allowed to cool slightly, preventing excessive heat from destabilizing the sauce. The final touch is a little reserved starchy water to adjust consistency as needed.
Researchers found that starch binds to cheese proteins, reducing clumping and forming of clumps when heated. To achieve this effect, they used varying concentrations of starch in experiments with fixed cheese-to-water ratios. The results showed that lower temperatures reduced clumps, while higher starch concentrations helped maintain a smooth sauce even with less precise heat control.
While the researchers acknowledge that a true Italian grandmother would never need a scientific recipe for cacio e pepe, their guide offers a practical approach for home cooks to master the dish. As one co-author noted, “it’s the price of science!”
Source: https://www.theguardian.com/science/2025/apr/29/physicists-find-key-to-perfect-pasta-but-not-how-mamma-used-to-make-it