I f you've never had the famous pasta dish cacio e pepe, which Anthony Bourdain called '"the greatest in the history of the ...

Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.

Cacio e pepe, the much beloved ... It turns out this inconsistency has bothered a number of hungry food scientists too, and they’ve figured out that a bit of added cornstarch is the best ...

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 ...

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.

After analyzing different versions of the cacio e pepe sauce, they found that starch likely has the biggest influence on consistency, The New York Times noted. Pasta water often doesn’t have ...

Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the eggnoodles and cook according to the package directions, about 7 minutes for al dente. Drain, reserving ½ cup ...

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.

Quick to cook, then drenched in emulsified butter and cheese, and spiked with plenty of black pepper, pici cacio e pepe is the ultimate comfort food. To make the pasta dough, add the flour to a ...

Three ingredients, three steps to a speedy midweek supper of trendy cacio e pepe (‘cheese and pepper’). Tangy pecorino cheese combines with the pasta cooking water to make a creamy sauce that ...