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Condensed Matter > Soft Condensed Matter

arXiv:2501.00536 (cond-mat)
[Submitted on 31 Dec 2024]

Title:Phase behavior of Cacio and Pepe sauce

Authors:Giacomo Bartolucci, Daniel Maria Busiello, Matteo Ciarchi,
Alberto Corticelli, Ivan Di Terlizzi, Fabrizio Olmeda, Davide
Revignas, Vincenzo Maria Schimmenti
View a PDF of the paper titled Phase behavior of Cacio and Pepe
sauce, by Giacomo Bartolucci and 7 other authors
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    Abstract:"Pasta alla Cacio e pepe" is a traditional Italian dish
    made with pasta, pecorino cheese, and pepper. Despite its simple
    ingredient list, achieving the perfect texture and creaminess of
    the sauce can be challenging. In this study, we systematically
    explore the phase behavior of Cacio and pepe sauce, focusing on
    its stability at increasing temperatures for various proportions
    of cheese, water, and starch. We identify starch concentration as
    the key factor influencing sauce stability, with direct
    implications for practical cooking. Specifically, we delineate a
    regime where starch concentrations below 1% (relative to cheese
    mass) lead to the formation of system-wide clumps, a condition
    determining what we term the "Mozzarella Phase" and corresponding
    to an unpleasant and separated sauce. Additionally, we examine
    the impact of cheese concentration relative to water at a fixed
    starch level, observing a lower critical solution temperature
    that we theoretically rationalized by means of a minimal
    effective free-energy model. Finally, we present a scientifically
    optimized recipe based on our findings, enabling a consistently
    flawless execution of this classic dish.

Subjects: Soft Condensed Matter (cond-mat.soft)
Cite as:  arXiv:2501.00536 [cond-mat.soft]
          (or arXiv:2501.00536v1 [cond-mat.soft] for this version)
          https://doi.org/10.48550/arXiv.2501.00536
          Focus to learn more
          arXiv-issued DOI via DataCite (pending registration)

Submission history

From: Ivan Di Terlizzi [view email]
[v1] Tue, 31 Dec 2024 16:40:25 UTC (13,454 KB)
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