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...