Share The classic Italian dish known as cacio e pepe only requires three primary ingredients, but achieving its celebrated, creamy consistency is notoriously difficult. Researchers at Germany’s Max Planck Institute for the Physics of Complex Systems even go so far as to describe the dish as possessing “problematic aspects” requiring “extra care” in their Soft Condensed Matter preprint study. But thanks to recent analysis using a physics concept called phase separation, the team believes they have achieved a “scientifically optimized recipe” for cacio e pepe. And it’s one anyone can…
