Scientific recipe for cacio e pepe avoids a lumpy sauce but uses powdered starch instead of reserved pasta water
It may be only pasta, pecorino and black pepper, but cacio e pepe is not nearly as easy to make as some would imagine.
Now, researchers have come up with a scientific recipe that avoids a lumpy sauce every single time – but it all gets a lot more complicated.
More Stories
Pressure grows on Fifa as reports warn of serious risk to workers amid Saudi World Cup building boom
Western countries gave Mossad information used to track and killi Palestinian terrorists in 1970s
Car use and meat consumption drive emissions gender gap, research suggests