Depending on the linguistics, the word cacio usually refers to the hard, salty aged cheese made from sheep's milk known as ...

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

A cheese and black pepper biscuit with the popular flavors of the beloved Italian pasta dish, Cacio et Pepe, is cross between ...

But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: ...

Italian researchers recently revealed how to make perfect cacio e pepe, according to a scientific study. Their findings ...

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.

In a new study, a group of researchers says the classic Roman dish can be “scientifically optimized” with the addition of ...

Refrigerated gnocchi gets a quick sauté in the skillet before getting the cacio e pepe treatment with a peppery Parmesan and Pecorino cheese sauce.

Pasta is one of the most beloved comfort foods. The International Pasta Organization says a staggering amount of Americans ...

The puffed pasta has a pork rind-adjacent texture. It melts in your mouth a bit more easily than the pig product. The size ...

GIACOMO BARTOLUCCI, a biophysicist at the University of Barcelona who was among the Italian physicists who wrote a paper detailing their technique for preventing a classic dish, cacio e pepe, from ...