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Physicists discovered the secret to flawlessly creamy cacio e pepe, and it earned them the Ig Nobel Prize. Shutterstock A team of physicists won the Ig Nobel Prize for cracking the code to perfect cacio e pepe. Their clever study revealed how starch and temperature control can transform a lumpy sauce into creamy perfection, proving that great science sometimes starts with dinner. The Struggle for the Perfect Cacio e Pepe Cacio e pepe ranks among Italy’s most beloved pasta dishes, yet even (Italian) scientists struggle to achieve the smooth, creamy sauce it’s famous for. Fabrizio Olmeda, a physicist at...

The decision to modify a popular Italian pasta dish has caused uproar in the heart of Rome, resulting in strongly worded letter to the British embassyA disagreement about pasta has turned into a low-level international diplomatic incident after a British website altered the recipe for a popular Italian dish, resulting in a clash between the two nations. A recipe for cacio e pepe, a dish made up of pasta, black pepper, and pecorino cheese, was posted on the Good Food website, a popular place for Britons to discover new recipes, a website that was formerly owned by the BBC. As...