Italian researchers recently revealed how to make perfect cacio e pepe, according to a scientific study. Their findings include several tips for making better cacio e pepe, including lowering the temperature of your water and maintaining the perfect starch content. Use these techniques for silky sauce every time.
Making a perfect plate of pasta is undoubtedly an art form. However, as a group of researchers recently discovered, producing that ideal plate takes a lot of science, too.
The most delicate step, they note, is when a chef mixes the starch-enriched water with grated cheese. They found that an essential strategy is "to wait some time before mixing water and cheese, to let the water cool down. This is because, at high temperatures, cheese proteins can either form clumps upon denaturation or simply aggregate, therefore ruining the sauce." More simply put, if the water is too hot when you add it to the cheese, then you might end up with a lumpy sauce.
They observe that the perfect starch content for developing a silky sauce would be 4 grams of starch for 160 grams of cheese. However, "the pasta water alone does not contain enough starch to stabilize the sauce effectively." For a more "precise and reliable method," the researchers suggest dissolving 4 grams of powdered starch — either potato or corn starch — in 40 grams of plain water.
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