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

Physicist Ivan Di Terlizzi wasn't having much luck perfecting cacio e pepe in the kitchen, so he instead decided to perfect ...

Discover one of the emblematic dishes of the Italian culinary tradition: Amatriciana pasta! A simple recipe that can be ...

Tip into a bowl. Mix in the tomatoes, pecorino and oil. Season with the salt and pepper. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain it and stir the pesto through.

Erin McDowell You could wow ’em with phyllo-topped mac and cheese or carrot gnocchi, but sometimes, simplicity wins out. That ...

Using a large spoon, gently stir in olive oil, red pepper ... of reserved pasta water into the pot until the noodles are glistening. Spoon into bowls and serve with freshly grated pecorino piled ...

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

In a new study, a group of researchers says the classic Roman dish can be “scientifically optimized” with the addition of ...

A cheese and black pepper biscuit with the popular flavors of the beloved Italian pasta dish, Cacio et Pepe, is cross between ...

Heat the olive oil in a large frying pan over medium-low heat, add the onion and cook gently for about 10 minutes, until ...