A team of Italian physicists has taken a bold step by altering the traditional recipe for cacio e pepe, the famous Roman dish made of pasta, pecorino cheese, and black pepper. In their recent study, the scientists claim to have “scientifically optimized” the recipe by introducing a new ingredient: cornstarch.
Cacio e pepe, which translates to cheese and pepper, is a quintessential dish in Italian cuisine known for its robust flavors. According to the researchers, the dish was originally created by shepherds who needed to carry high-calorie foods with them. Today, it remains a staple in Rome’s traditional pasta restaurants, where chefs steeped in tradition may not welcome scientific advice on culinary thermodynamics.
The authors were fully aware of the delicate nature of their experiment. Ivan Di Terlizzi, a statistical physicist at the Max Planck Institute for the Physics of Complex Systems in Dresden, Germany, and originally from Puglia, Italy, humorously remarked, “I hope that eight Italian authors are sufficient.”
While the recipe may seem simple, mastering it is far from easy. The velvety sauce comes together when pecorino cheese and ground pepper are combined with the starch-rich water left from cooking the pasta. Ideally, this mixture should create an emulsion – a harmonious blend of ingredients that wouldn’t naturally mix, similar to oil and water forming mayonnaise.
Many chefs have experienced the disastrous “mozzarella phase” that occurs when cheese and hot pasta water combine. The heat causes proteins in the cheese to deform, leading to clumping.
In their quest to avoid this issue, the scientists experimented with heating variations of the sauce using a sous vide machine and a wooden platform for even heating. Their innovative approach eliminated the need for pasta water altogether, substituting it with water mixed with cornstarch. The researchers found that starch played a crucial role in achieving the desired consistency of the sauce.
The team conducted experiments with different temperatures and starch concentrations, ultimately determining that starch significantly influenced the sauce’s consistency. Their optimized recipe, tailored for “two hungry people,” suggests using a specific amount of cheese and starch to achieve the best results.
Food scientists have lauded the research, acknowledging the team’s thorough investigations and findings. While some may be skeptical of this new approach, experts recognize the valuable contribution of the study.
Italian culinary enthusiasts may have reservations, but experts in food science support the research conducted by the team. Nathan Myhrvold, a renowned culinary expert, commended the Italian researchers for their dedication to exploring new culinary techniques.
In the world of cooking, experimentation and observation have always played a crucial role, as generations of Italian grandmothers can attest. While cooking is undoubtedly a form of chemistry, experience and tradition are equally important in creating unforgettable dishes.