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Physics

Physicists discover the secret to perfect cacio e pepe pasta

The classic Italian cacio e pepe pasta is notoriously tricky to get right, but physicists have come up with a trick to achieve a perfectly smooth cheese sauce

By Alex Wilkins

10 January 2025

Spaghetti cacio e pepe is made with black pepper and pecorino cheese

myViewPoint/Alamy

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 cheese with some of the water the pasta is cooked in to create a smooth sauce, but achieving this is notoriously tricky. If the mixture becomes too hot or has the incorrect balance of cheese and starch from the pasta water, then the sauce will become unpleasantly lumpy rather than smooth.

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