A plate of cacio e pepe, the classic Italian pasta dish, served and ready to enjoy. CTV
Cacio e pepe, a beloved Italian pasta dish, has been perfected through a unique blend of culinary art and science. Researchers have uncovered the key to making the creamy, velvety dish that’s a staple of Lazio, Italy. The study reveals the ideal recipe, based on the science of emulsification, which ensures a smooth and flavorful sauce every time.
Cacio e pepe, meaning "cheese and pepper," is a simple dish, yet its simplicity can be deceiving. Historically, it was popular among shepherds in Lazio, who needed a meal that was easy to prepare, had ingredients with long shelf lives, and packed a lot of energy. While its three core ingredients—spaghetti pasta, pecorino cheese, and black pepper—are straightforward, making the dish come together perfectly can be tricky.
The study, published in Soft Condensed Matter, combined food science and physics to examine how these ingredients interact. The result? A "scientifically optimized recipe" that ensures the perfect creamy sauce without any lumps or separation.
The heart of the issue lies in achieving the perfect emulsion. Emulsification is the process where water and fat mix evenly, creating a creamy consistency. However, without the proper technique, the cheese can become clumpy or greasy. This has been a longstanding challenge for chefs aiming to perfect the dish.
Scientists focused on the specific properties of pecorino romano, a hard cheese made from sheep’s milk, which is rich in fats and proteins. These proteins bind together when combined with the starch from pasta water, creating a smooth sauce. However, if the water is too hot or too cold, or if it's added too quickly, the cheese won’t melt properly, resulting in a grainy or oily sauce.
In the study, physicist Ivan Di Terlizzi and his team identified a phenomenon they called the "Mozzarella Phase." This occurs when proteins in the cheese aggregate too much when heated, making the sauce too thick. The key, they found, is to control the temperature carefully and ensure the right balance between cheese and starch content.
The ideal ratio for creating the perfect sauce is between 2 to 3 percent starch in relation to the cheese’s weight. Too little starch and the sauce will separate, while too much can make it too thick.
To achieve the perfect sauce, the researchers suggest starting with four grams of powdered starch and 40 grams of water. Once this mixture thickens and turns transparent, it should be cooled. Afterward, blend in the pecorino cheese and add freshly ground black pepper. When the pasta is cooked al dente, it should be added to the sauce, allowing it to coat the noodles evenly. If necessary, reserved pasta water can be used to adjust the sauce’s consistency.
What makes this recipe even more impressive is its ability to withstand reheating. The stabilized sauce maintains its creamy texture even when heated to temperatures of 80 to 90°C. The study’s findings were validated through mathematical modeling, showing the importance of maintaining the right cheese-to-water ratio and controlling temperatures at each step.
