In a groundbreaking blend of science and culinary art, researchers have developed the optimal recipe for cacio e pepe, according to a new study.
Translated simply to ‘cheese and pepper,’ the iconic pasta dish originated in Lazio – a region in central Italy.
The dish is said to be common among shepherds who travelled vast distances, and would have to prepare meals with ingredients featuring long shelf lives and a lot of calories relative to their weight.
The study, published in Soft Condensed Matter, combines insights from food science and physics to break down the complex emulsification process that transforms three simple ingredients – spaghetti pasta, pecorino cheese and black pepper – into a creamy, velvety favourite.
Researchers claim they found a “scientifically optimized recipe” based on their findings.
The science of simplicity
Cacio e pepe’s appeal lies in its simplicity, but this same simplicity makes it easy to get wrong.
The researchers behind the study explain that the key challenge lies in achieving a stable emulsion – an even suspension of cheese and water.
Without proper technique, the cheese can clump or separate, leaving it grainy or oily.
Scientists dove deep into the physics of emulsification. They noted that pecorino romano, a hard cheese made from sheep’s milk, is rich in proteins and fats that bind together when combined with starch-enriched water.
But chefs beware: according to the study, if the water is too hot or added too quickly, these proteins thicken, causing lumps.
Physicists led by Ivan Di Terlizzi called this outcome the “Mozzeralla Phase;” the result of “extreme protein aggregation upon heating,” the study said.
“If the starch content is less than one per cent of the cheese weight, the sauce is prone to separating into unpleasant system-sized clumps,” it read. The ideal range lies between 2 to 3 per cent for sauce consistency.
Similarly, if the water is too cold, the cheese won’t melt properly.
Perfecting the process
The researchers say the best way to achieve the dish’s perfection is to start with a mixture of four grams of powdered starch and 40 grams of water. When the mixture thickens and turns transparent, allow it to cool.
The study’s authors recommend adding blended pecorino cheese to the sauce before dashing in some ground black pepper.
Once the pasta is cooked al dente and cooled, throw it into the sauce and evenly coat, adding reserved pasta cooking water where needed.
Click here for the full recipe.
A recipe backed by data
Researchers said one of the benefits of this stabilized sauce is its ability to withstand reheating, as it maintains its texture even when brought to temperatures of 80 to 90 C.
The findings were further validated by mathematical modelling detailed in the study.
The models showed the importance of maintaining the right ratio of cheese to starch-enriched water and controlling the temperature at each stage.
