Scientists have developed a recipe for the “perfect” cacio e pepe, which differs from the traditional one and is, naturally, more complex. However, it ensures that the sauce won’t form lumps due to overheating.
Traditionally, the cacio e pepe sauce is a mix of grated cheese and pepper with the starchy water in which the pasta is boiled. However, scientists claim the ideal recipe is different:
Cacio e pepe is a traditional dish from the Lazio region of Italy, meaning “cheese and pepper.”
Dissolve 5 grams of powdered starch in 50 grams of water – instead of using the reserved pasta water, as traditional recipes suggest. Then, heat the mixture until it thickens and becomes clear. Afterward, add 100 grams of water to cool the mixture before combining it with 200 grams of cheese and toasted black pepper.
The resulting sauce should then be mixed with 300 grams of pasta, cooked in slightly salted water until al dente, drained, and slightly cooled.
“A true Italian grandmother or a skilled home cook from Rome would never need a scientific recipe for cacio e pepe, relying instead on instinct and years of experience,” the researchers write. “For everyone else, this guide offers a practical way to master the dish.”
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