So, what is the ideal ratio? According to the new study, the goal is to use about 3% of starch for the amount of cheese you use — so, if you use 100 grams of pecorino romano, 3 grams of powdered ...

The beloved Italian pasta cacio e pepe is perhaps best known for two things: being delicious and being frustratingly difficult to cook. At first glance, it looks like a simple recipe, containing ...

As a Roman-born foodie, I would argue that cacio e pepe, a Roman pasta recipe that is as delicious and simple as it is finicky, is a bold menu choice for the novice cook. The name says it all ...

Nobody does pasta quite like the Italians, as anyone who has tasted an authentic "pasta alla cacio e pepe" can attest. It's a simple dish: just tonnarelli pasta, pecorino cheese, and pepper.

Make the ultimate crunchy, savory snack with this mash-up of sheet-pan chickpeas and cheese crisps. These salty crisps are a clever way to turn a can of chickpeas into a snack. Inspired by the ...

More ritual, and making meaning through imperfection. When scientists recently unveiled a physics-based method to perfect cacio e pepe—eliminating the dish’s infamous clumping through a ...

È il caso di una delle ricette più dibattute di sempre, la cacio e pepe. Negli ultimi anni la tendenza diffusa in molti ristoranti e trattorie è quella servire piatti super cremosi. Ne avevamo ...

An experienced cook measures ingredients with their heart, but when it comes to making cacio e pepe, Italian researchers say they have perfected the iconic dish with scientific precision.

The winner? Cacio e pepe at Emmer & Rye, with 69.7% of the vote! Make sure to stay in-the-know on the latest Austin restaurant news with our Austin360 Eats newsletter.