Physics of the perfect cacio e pepe sauce

Mastering "pasta alla cacio e pepe" requires a touch of finesse, as even its simple recipe hides complexities. Thanks to Italian physicists, cacio e pepe is now easier to pull off consistently—just add corn starch to the sauce instead of hoping for a natural smooth texture during cooking. Meanwhile, breakthroughs in spaghetti physics explain how dry strands can split neatly into two pieces when struck with just the right force.