New scientific study unlocks the secret to perfect cacio e pepe. Here’s the recipe.

For pasta aficionados, the quest for a flawless Cacio e Pepe is akin to the pursuit of the Holy Grail. This minimalist Roman dish, featuring just cheese, pepper, and pasta, seems straightforward, but achieving a silky, cohesive sauce can be elusive.

Recently, food scientists delved into the intricacies of this classic, and their findings have unlocked a game-changing technique. By incorporating a bit of cornstarch—or potato starch—you can achieve that perfect emulsion every time.

A true Italian grandmother or a skilled home chef from Rome would never need a scientific recipe for Cacio e Pepe, relying instead on instinct and years of experience. But for everyone else, this guide offers a practical way to master the dish. Preparing Cacio e Pepe successfully depends on getting the balance just right, particularly the ratio of starch to cheese.

The concentration of starch plays a crucial role in keeping the sauce creamy and smooth, without clumps or separation. If the starch content is less than 1% of the cheese weight, the sauce is prone to separating into unpleasant clumps. On the other hand, exceeding 4% starch results in a sauce that becomes stiff and unappetizing as it cools. The ideal range, as confirmed by both taste and texture tests in the study, lies between 2% and 3%, ensuring stability and a pleasant consistency.

Here’s their science-backed recipe that promises to elevate your Cacio e Pepe to a new level:

Ingredients:

• 240 grams tonnarelli, spaghetti, or rigatoni
• 1 teaspoon freshly ground black pepper
• 160 grams finely grated Pecorino Romano cheese
• 4 grams cornstarch or potato starch (AP flour also works)
• 40 grams water
• 2 tablespoons butter
• Salt, for pasta water

Instructions:

1. Prepare the Pasta:
   • Bring a large pot of water to a boil. Season generously with salt.
   • Add the pasta and cook until al dente, following package instructions. Reserve 1 cup of pasta cooking water before draining.
2. Toast the Pepper:
   • While the pasta is cooking, heat a large skillet over medium heat.
   • Add the freshly ground black pepper and toast for about 1 minute, until fragrant.
3. Create the Starch Solution:
   • In a small bowl, dissolve the cornstarch or potato starch in the 40 grams of water.
   • Heat this mixture gently until it thickens and turns from cloudy to nearly clear. Allow it to cool slightly.
4. Build the Sauce:
   • In the skillet with the toasted pepper, melt the butter over medium heat.
   • Add the starch solution and stir continuously until slightly thickened.
   • Combine the cheese with the starch solution, blending for a smooth, homogeneous sauce.
5. Mix the Pasta:
   • Add the cooked pasta to the skillet, tossing to coat with the pepper and butter mixture.
   • Gradually add the cheese mixture, tossing constantly to create a smooth, creamy sauce.
   • Add reserved pasta water a tablespoon at a time as needed to achieve the desired consistency.
6. Serve:
   • Divide the pasta among plates, ensuring each portion is generously coated in the sauce.
   • Garnish with a final sprinkle of black pepper and extra grated cheese if desired.

If you’re interested, the original study is here.