If you're looking for a flavorful vegetarian dinner option, this roasted cauliflower recipe is as good as it gets. In this video, Chloe shows you how to make a cacio e Pepe whole roasted cauliflower.

In an unforgettable episode of 'No Reservations', Anthony Bourdain discovers cacio e pepe in Rome, a dish he calls 'the best in the history of the world'. This culinary encounter not only highlights the simplicity and perfection of Roman cuisine but also captures the essence of the gastronomic experience that Bourdain loved so much.

That’s why everyone should know how to make this cacio e pepe recipe. It’s pasta with cheese and pepper—what could be bad about that? The Roman classic requires just six ingredients (four, if you don’t count salt and pepper) and takes 20 minutes to whip up.

But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: pasta water usually only retains a starch level of about one percent after cooking. Luckily, the physicists found a simple solution. To remedy the issue researchers used a tried-and-true shortcut: cornstarch.

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

The classic Italian cacio e pepe pasta is notoriously tricky to get right, but physicists have come up with a trick to achieve a perfectly smooth cheese sauce

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, finishing cooking the pasta in the pan, stirring it to get the creaminess.