Italy is known for its incredible culinary heritage, and one dish that truly embodies the essence of Roman simplicity is Tonnarelli Cacio e Pepe. This creamy, peppery pasta is a masterpiece of ...

Italian researchers recently revealed how to make perfect cacio e pepe, according to a scientific study. Their findings ...

Both fresh pasta and a dry semolina pasta like tonnarelli share something in common: Each tends to have a rougher texture, which is the crucial factor for making cacio e pepe sauce stick.

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

Asking my mother – whose cacio e pepe is superb – how would I know ... As your pasta cooks (tonnarelli, spaghetti, or rigatoni), you toast some of the pepper in a pan with some oil (that ...

I opted to check it out for dinner, of course, as my cacio e pepe mission was in full force ... dramatically pulling the long strings of tonnarelli up to his face with two large utensils.

The researchers explained that the dish, which is believed to have first been created by shepherds who crafted it with fresh sheep's cheese, today typically consists of tonnarelli or spaghetti ...