Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.

L’Italia è il regno della pasta, un simbolo culinario che rappresenta l’arte, la cultura e la tradizione del nostro Paese.

Some also say that pasta carbonara could be an adaptation of a dish called pasta cacio e uova, which contains pasta tossed with eggs, cheese, and lard. If you're looking for a quick and easy way ...

Riassume tutti gli ingredienti dei più amati primi romani in un improbabile ma riuscito equilibrio. Sul perché si chiama così ...

Cacio e Pepe, "How hard could it be?" But traumatized home cooks will tell you this creamy dream requires a magician's ...

Although famously associated with Rome, some say it evolved from "pasta cacio e uova" (cheese, raw eggs, and melted lard), a dish first presented in 1839 by Ippolito Cavalcanti in his Neapolitan ...

Physicists have discovered the key to a consistently delicious cacio e pepe pasta, a traditional Italian dish made with black pepper and pecorino cheese. Cooking cacio e pepe involves melting the ...

Cacio e pepe appears, at first glance, deceptively simple. You boil pasta, usually spaghetti, return the starchy water to the pan, and then add cheese and pepper, heating and stirring until you ...

La pasta cacio e pepe è una vera e propria istituzione della cucina romana, ma pur avendo di base tre soli ingredienti (pepe nero, pecorino romano e pasta) farla davvero buona e appetitosa non è ...

If you’ve ever been to a prestigious Italian restaurant, you’ve likely come across cacio e pepe. Literally meaning “cheese and pepper,” it’s a pasta dish that stands out on the menu ...