"Cacio e pepe" is a traditional recipe from Rome. It consists of tonnarelli noodles served with a cream of cheese, starch-enriched water, and pepper. Despite its simplicity, it is hard to avoid cheese clumps which make the sauce unpleasant. Interestingly, omitting starch leads to huge clumps (the dreaded "mozzarella phase").
Now, in a preprint highlighted by international news outlets including the
New York Times, eight Italian physicists, currently or formerly researchers at the Max Planck Institute for the Physics of Complex Systems, have tackled this crucial problem. Using a homemade experimental apparatus, cheese from Italy, and a bit of data analysis, they produced a phase diagram of "cacio e pepe" sauce by varying temperature and starch content systematically and by characterising the "quality" of the sauce by measuring clump sizes. They found that, above a certain threshold, huge mozzarella-like clumps give way to smaller cheese clusters. They have also modelled their observations in terms of a lower critical solution temperature by introducing a minimal theoretical model that frames the observed phase diagram.
See also the
article related to this work in the
New York Times.
Giacomo Bartolucci, Daniel M. Busiello, Matteo Ciarchi, Alberto Corticelli, Ivan Di Terlizzi, Fabrizio Olmeda, Davide Revignas, and Vincenzo M. Schimmenti, arXiv:2501.00536 (2025)