Scientists just designed the perfect cacio e pepe recipe

Chances are, if you’re not an Italian grandma or a skilled home chef from Rome, you’ve probably messed up while trying to make cacio e pepe. At least, that’s the thesis underpinning the scientific study “Phase behavior of Cacio e Pepe sauce,” published on April 29 in the journal Physics of Fluids.

The study—conducted by a group of scientists from the University of Barcelona, the Max Planck Institute for the Physics of Complex Systems in Germany, the University of Padova in Italy, and the Institute of Science and Technology Austria...