A group of Italian physicists have scientifically altered the traditional recipe of cacio e pepe, a classic Roman dish made with pasta, pecorino cheese, and black pepper, by adding cornstarch. This addition aims to enhance the dish's emulsion, which often fails due to the 'mozzarella phase' that occurs when combining cheese with pasta water. The researchers, acknowledging the sensitivity of altering a beloved staple, hope their study can modernize culinary practices while respecting tradition.
The addition of cornstarch to the traditional cacio e pepe recipe could improve the emulsion of the sauce, overcoming the common 'mozzarella phase' experienced by many cooks.
Cacio e pepe's origins trace back to shepherds who needed high-calorie meals; this study shows the evolving nature of culinary tradition through scientific insight.
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