The classic Italian cacio e pepe pasta is notoriously tricky to get right, but physicists have come up with a trick to ...

Cacio e pepe is a fantastic flavor. What was once a well-guarded secret of Italy is now being infused into cheese puffs, ...

But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: ...

Just as you would select a long round pasta for a simple, classic bucatini cacio e pepe, nodi marini with its curled yet open shape is the perfect carrier for a meaty bolognese or ragù.

Before the pasta is fully cooked, take it out of the water and put it in the pan. This is the crucial mantecatura step, fundamental in Italian cuisine. Add the pecorino, and a little more pasta water, ...

Italian-American celebrity chef Giada De Laurentiis knows a thing or two about the best pasta shapes. Here's why this ...

Cacio e Pepe is a classic Italian dish that’s all about simplicity and bold flavors. With just 4 ingredients—spaghetti, black ...

Cacio e Pepe with Pancetta and Arugula by Giada De Laurentiis Giada De Laurentiis has plenty of pasta dishes but there's something incredibly comforting about this classic. Classic cacio e pepe ...