The physics of cacio e pepe pasta

A team of physicists investigated the science behind *cacio e pepe*, identifying the factors that lead to sauce failure, such as protein denaturation and low starch concentration. Their research revealed optimal ingredient ratios, temperature control, and even a chemical shortcut (trisodium citrate) for achieving a perfectly creamy sauce, linking food science to broader principles in chemistry and physics.

Read the full article at https://www.paperleap.com/blog/articles/the-physics-of-perfect-cacio-e-pepe-pasta-0ccc0q