In this study, we delve into the science behind creating the perfect “Pasta alla Cacio e pepe,” a classic Italian dish known for its simplicity yet difficulty in achieving the right creamy texture. We investigate the role of starch concentration in sauce stability, uncovering a critical threshold that determines whether the sauce turns into unappetizing clumps, a phenomenon we humorously refer to as the “Mozzarella Phase.” Furthermore, we offer a scientifically optimized recipe based on our findings, ensuring a consistently delicious outcome every time. This research sheds light on the complexities of a seemingly straightforward dish and provides valuable insights for aspiring chefs.
https://arxiv.org/abs/2501.00536