But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: ...

Depending on the linguistics, the word cacio usually refers to the hard, salty aged cheese made from sheep's milk known as ...

Italian researchers recently revealed how to make perfect cacio e pepe, according to a scientific study. Their findings ...

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 it in a lab.

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

In an unforgettable episode of 'No Reservations', Anthony Bourdain discovers cacio e pepe in Rome, a dish he calls 'the best in the history of the world'. This culinary encounter not only highlights ...

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 ...

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.

If you've ever attempted making cacio e pepe at home and ended up with pasta coated in gritty cheese bits instead of a luscious sauce, know that you are not alone. That’s why I ran to the ...

Physicists have discovered the key to a consistently delicious cacio e pepe pasta, a traditional Italian dish made with black pepper and pecorino cheese. Cooking cacio e pepe involves melting the ...