Serve this soup with an abundance of grated Pecorino Romano cheese and a few chunks of crusty bread. This will certainly take ...

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

including the fresh Tuma, a half-ripened version (called Primusali), and a mature one suitable for grating. Pecorino dolce is a lightly salted example of the cheese, and is usually eaten fresh.

But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: pasta water usually only retains a starch level of about one percent after ...

Cacio e Pepe, "How hard could it be?" But traumatized home cooks will tell you this creamy dream requires a magician's ...

Cacio e Pepe, what could be simpler? A traditional recipe from central Italy. It consists of noodles in a creamy blend of pecorino cheese, pepper, and starch-enriched water.

Contrary to common belief, the original recipe doesn't call for cream, butter or any additional fats. Chef Alessandra Ciuffo ...

A small team of physicists at the Max Planck Institute for the Physics of Complex Systems, working with a colleague from Universitat de Barcelona and another from the Institute of Science and ...

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.

Erin McDowell You could wow ’em with phyllo-topped mac and cheese or carrot gnocchi, but sometimes, simplicity wins out. That ...

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