In Physics of Fluids, researchers have developed a foolproof recipe for cacio e pepe, based on their findings studying the physics of mixing cheese in water and determining the mechanism that causes the cheese sauce to go from creamy to clumpy. The team found that a 2%-3% starch-to-cheese ratio produced the smoothest, most uniform sauce; they recommend using powdered starch, rather than relying on an unknown amount of starch in pasta water.A Scientific Method for Flawless Cacio e Pepe
May 01, 2025
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In Physics of Fluids, researchers have developed a foolproof recipe for cacio e pepe, based on their findings studying the physics of mixing cheese in water and determining the mechanism that causes the cheese sauce to go from creamy to clumpy. The team found that a 2%-3% starch-to-cheese ratio produced the smoothest, most uniform sauce; they recommend using powdered starch, rather than relying on an unknown amount of starch in pasta water.
